Yesterday I spent a good part of the day in bed. I haven’t been feeling my best, and today I finally felt back to normal.
To repay my husband for all the help while I rested, I made Ratatouille! It’s a nice, easy side that goes well with beef, chicken, or fish. I made mine with a brisket ragu over creamy cauliflower mash (recipe coming soon). In the meantime, your favorite marinara works just fine.
We paired this with a nice 19 Crimes Cabernet- Yum!
1 large zucchini, sliced into 1/2 inch rounds
1 yellow squash, sliced into 1/2 inch rounds
1 Japanese eggplant (or 1 small purple eggplant), sliced into 1/2 inch rounds**
4 cloves garlic, sliced
1/2 cups of Brisket Ragu (recipe coming soon)
Salt, to taste
Pepper, to taste
Parsley, to garnish
Preheat the oven to 375.
Cover the bottom of a medium, oven safe pan (I like to use my cast iron for this) with 1 cup of the brisket ragu.
Arrange the sliced vegetables in alternating patterns ( zucchini, yellow squash, eggplant) on top of the sauce in a circular pattern starting from the outer edge to the middle of the pan.
Place a slice of garlic between the sliced vegetables.
Season with salt and pepper to taste.
Spoon 1/2 cup of brisket ragu over the vegetables.
Bake on middle rack for 30 minutes.
Garnish with parsley and enjoy!
**If using a purple eggplant: For larger rounds- cut in half to create half moons