Sunday night I pulled together an improvised baked veggie dish that took inspiration from ratatouille and the lasagna that my mom used to make when I was little. I thinly sliced half of a sizable zucchini, along with an eggplant that had been withering away in my fridge for the last week. I threw together a quick tomato sauce with several bruised tomatoes (I inadvertently squished half of my farmers market haul on the way home), a can of San Marzano tomatoes, a bunch of crushed garlic and a few minced shallots. Oh, and at the last minute I tossed a handful of chopped basil in to give it another hit of flavor and aroma.
I put down one layer of the sliced zucchini and eggplant on the bottom of a glass baking dish. Then spooned a layer of ricotta cheese down and poured half the tomato sauce down on top of that. A second layer of zucchini and eggplant when down, along with the other half of the sauce. This was the moment at which I dearly wished I had used a slightly deeper baking dish, as I was right at the edge. I covered it with tin foil and baked it at 350 degrees for about 45 minutes.
photo by Marisa McClellan
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