Ratatouille

 

I love ratatouille, and especially this recipe by The Smitten Kitchen. Instead of doing the tomato puree with garlic and olive oil, I used my leftover Farmer's Market Marinara from last night's dinner. Layers of Japanese eggplant, yellow squash, 2 different types of zucchini, red bell pepper, lots of fresh thyme and Italian parsley, salt & pepper and olive oil. I served it over roasted garlic mashed potatoes and a dollop scoop of CJ's home made ricotta (also inspired by the Smitten Kitchen, but we used citric acid instead of the lemon juice it calls for-it doesn't have a lemony flavor, which I felt over-powered the overall flavor). Nom Nom Nom!!!