Paleo Ratatouille

Paleo Ratatouille

I found a new cookbook, Sheet Pan Paleo, which is packed with 200 recipes and super easy steps. I love the idea of using a sheet pan for the majority of  your cooking. Since my family loves eggplant, I made the Paleo Ratatouille, which was a huge hit! The flavors are wonderful, and it’s great served as a side or main dish. With all of these recipes, just toss ingredients onto a pan; then roast, bake or broil! And clean-up? It’s a breeze! I don’t personally follow the Paleo diet, but many people seem to have a lot of luck with the diet, but all of these recipes for any healthy eating! This recipe turned out great!

Paleo Ratatouille

Cook Time:

11/2 hours

Prep Times:

15 minutes

Yield:

4 servings

Ingredients:

2 Japanese eggplants
2 plump zucchini
8 to 10 vine-ripened tomatoes, sliced into 1/8-inch slices
2 to 4 tablespoons olive oil, divided
2 tablespoons minced shallots
4 large garlic cloves, minced
1 cup fresh or canned tomato puree
2 sprigs fresh rosemary
4 sprigs fresh thyme
Sea salt
 and freshly ground pepper

Preparation:

1. Slice the eggplant and zucchini in about 1⁄8-inch-thick slices. Sprinkle generously with salt, toss gently, and set aside in a colander to drain.

2. Heat 2 tablespoons of olive oil over medium-low heat in a small skillet. Add the shallots and garlic with a pinch of salt, and cook, stir- ring, for about 4 minutes. Add the tomato puree and simmer on low heat for another few minutes.

3. Preheat the oven to 350°F.


4. Ladle the tomato sauce onto the sheet pan, adding oil as needed to coat the bottom of the dish. Remove the eggplant and zucchini from the colander and pat dry with paper towels.

5. Layer the eggplant, zucchini, and tomato slices in the pan in a row pattern. Tuck in the sprigs of herbs among the vegetables and season with freshly ground pepper. Cover tightly with foil and bake for about 1 hour. Remove the foil, drizzle with 2 tablespoons olive oil, and bake for another 30 to 45 minutes, until the vegetables begin to brown. Transfer to a cooling rack for about 15 minutes before plating. To serve, create a stack of vegetables and top with a piece of thyme or rosemary. Spoon bits of the sauce around each plate.

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