CSA Chronicles parte Quatre: Ratatouille

There was a large eggplant, a zucchini, some tomato sauce, and an onion in the fridge, along with some Robusto cheese and the cojita. What to make? That famous peasant food favorite of crotchety food critics like Gusteau, of course. Ratatoulle!

Equipment: A mandolin to make really thin, even slices. (don’t have one? use a knife…) and a baking dish


  • 1/2 eggplant sliced into 1″ inch think slices
  • 1 zucchini, sliced
  • 1/2 onion sliced into strips
  • 1 fake sausage strip (my favorite are FieldRoast Mexican Chipotle) sliced
  • 1/2 jar tomato sauce (or fresh)
  • 2 oz cojita cheese
  • 1 oz robusto or Parmesan cheese
  • salt to taste

It’s really a simple dish.  Put a ladle of sauce into a ceramic baking dish.  Add a layer of eggplant slices (like you’re building a lasagna). Add “sausage” and onion. crumble some cojita on top. Build more layers until you are out of ingredients.  On the top layer, add a ladle of sauce and some robusto.  Bake at 350 until bubbly (30-40 mins).

About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
This entry was posted in CSA, main dish, Recipes, Recipies and tagged , , , . Bookmark the permalink.

1 Response to CSA Chronicles parte Quatre: Ratatouille

  1. inherchucks says:

    Comfort food at its finest! This looks delicious 🙂

    I would love for you to add this link to the CSA link up as well…http://inherchucks.com/2012/05/24/whats-in-the-box-27/. Hope to see you there!

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