Ratatouille

Ratatouille

Inspired by Emmanuel Staub’s recipe

Serves 4 (or 2 hungry rats)

• 1 medium eggplant, sliced in rounds

• 1 large zucchini, sliced as medium-thick quarters

• 1 large yellow onion, sliced in rounds

• 1 large beefsteak tomato, sliced in rounds

• 3 garlic cloves, sliced thinly

• 1 cup panko breadcrumbs

• Extra-virgin olive oil to drizzle

• 1 tablespoon herbs de Provence

1. Preheat oven to 360 degrees Fahrenheit

2. Prepare all vegetables by slicing the eggplant, tomato, zucchini, onion all in equal thickness

3. In a loaf pan, begin stacking horizontally the mentioned vegetables and make sure to alternate as you stack

4. Once fully stacked from end to end, squeeze garlic slivers within stack in nooks and crannies

5. Drizzle your herbs, and panko breadcrumbs across the top of the ratatouille, and then drizzle olive oil

6. Set in your oven for 2 hours until vegetables have softened and panko has crisped up