Ratatouille in a Tagine

It probably was last really hot summer day today, and so I made the best out of it. Time allowed it and I headed to the coast. The summer visitors seem gone by now and it is the time when people come for the weekend. The produce section at Chase’s Daily was overflowing with vegetables, and I bought some wonderfully firm and fresh eggplant for a retake on the ratatouille, but this time making sure there would be steam and bubbling sauce, and the answer is ---- a tagine.

Lunch at Chase’s:





The retake on the ratatouille: Only difference is making it in a covered dish with enough space to develop steam from the vegetable juices. --- A tent-like tagine.



After 40 min in the oven, the ratatouille was bubbling in its  own juices.



Ratatouille in a Tagine:
for 1-2 people

• 1/2 can tomato paste
• garlic powder
• 1/2 summer squash, thinly sliced
• Small eggplant, thinly sliced
• 1 tomato, thinly sliced
• fresh herbs (thyme, savory, mint)
• drizzle of olive oil
• parmesan cheese from serving.
• Special equipment: small tagine

Preheat oven to 375F.
Spread the tomato paste on the bottom on the tagine. Add the garlic powder, and arrange vegetables in round pattern, top with herbs, black pepper and some olive oil. Cover with tagine lid, and bake for 40min. “The vegetables should be bubbling in the tomato sauce.” --- which they do --- serve with fresh grated parmesan.