We have eggplants. With more eggplants to come! I actually really enjoy ratatouille but I do not feel that I really have to follow the normal recipe. This is my autumn style one.
I take some winter vegetables like potatoes, sweet potatoes, onions, garlic, and eggplant.
I peel the potatoes and slice all the vegetables. I roast them at 450 degrees Fahrenheit with a bit of olive oil and salt and pepper. I give them a bit of a stir part of the way through.
You want golden bits through out.
Hours before I started a red sauce. One can of whole tomatoes dumped into the crock pot. Some onion. Some garlic. Some swiss chard that needed using. Fresh basil from the garden. Salt. Pepper. A little honey. I put it on low and let is simmer away.
And then I whirred it. That is the technical term in our house. Makes me smile.
Now this is why it is called deconstructed. Russell was hungry so instead of putting it in a casserole and layering the vegetables and sauce. I made the roasted the vegetables on a plate and poured sauce over them.
Yumminess!