Ratatouille

Andy complains that I watch too many cooking competition shows (the Top Chef franchise, Chopped, Next Food Network Star, Next Iron Chef, Champions, ETC) but I learn so much! Like, last season the winning Next Food Network Star taught me in passing how to make ratatouille: EZPOT!

E- Eggplant
Z- Zucchini
P- Peppers
O- Onion
T- Tomato

It's so easy to remember and, now that I have a shiny new mandoline, it's easy to make!

Slice all the vegetables thin and layer in order starting with Eggplant at the bottom of an 8X8 baking dish; drizzle the top with olive oil and generously salt (while it cooks the olive oil and salt will get to the rest of the layers).  Cook for 30-40 minutes at 375. You can add whatever spices and herbs you want through the layers like basil, oregano, thyme, red pepper flakes, anchovies, the works! Go nuts! Oooh, pine nuts would be good...

Serve over brown rice or pasta or cous cous or white beans or sourdough bread or under chicken or a flaky white fish. Etc.