Skillet Ratatouille

Chef Eli’s

Skillet Ratatouille

Squash- Larry’s Veggies- Marana, AZ
Eggplant - Agritopia- Gilbert, AZ
Tomatoes - Blue Sky Organics- Litchfield Park, AZ

July 5th, 2021

Ingredients:

Small skillet, with a 6 in. wide base + any lid that covers

One smaller summer squash, about 1 ½ in. thick

One smaller eggplant, a similar size

One tomato, sliced thinly

1 T. oil + 1 t. for sauteing

¼ t. salt + a little more

⅛ t. garlic powder

Fresh or dried herbs, such as thyme, oregano or Herbs de Provence

Black pepper

Procedure:

  1. Slice squash and eggplant into thin coins, ¼ in. thick

  2. Toss squash and eggplant coins in a bowl with oil, salt and garlic powder. Let stand 5-20 mn., letting oil distribute

  3. Heat skillet over medium heat, adding a drizzle of oil

  4. Working in two batches, add the vegetables to the pan in a single layer. Cover and allow to cook until slightly softened but not very browned. Flip over with a fork and cook briefly on the second side, covered. Reserve vegetables in the same bowl as you do the second batch

  5. Add herbs to reserved vegetables, gently combine

  6. Over medium low heat, return vegetables to the pan (either in a shingled single layer or as they fall). Lay the tomato slices over the vegetables in a single layer. Sprinkle with salt, herbs and black pepper

  7. Cook covered until vegetables are softened and slightly browned, 6-8 min. Uncover and allow the juice of the tomatoes to evaporate. To serve, drizzle with olive oil (if desired)