Nick's Summer Ratatouille

Ingredients

• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tsp butter (for vegan, eliminate butter and double the olive oil)
• 1 tsp olive oil
• 2 green chili peppers, charred, peeled, seeds and ribs removed
• 1 clove garlic
• Salt and pepper to taste
• 28 oz crushed organic tomatoes (no added sugar!)
• 2 pinches of thyme
• 2 pinches dried basil, or 5–6 leaves fresh basil
• Herb oil: 4 tbsp organic olive oil, 2 tsp minced garlic, 2 tsp chopped thyme leaves, pinch of salt, ground pepper
• 6 Roma tomatoes, sliced thin
• 2 yellow squash, sliced thin
• 2 zucchini, sliced thin
• 2 Japanese eggplants, sliced thin

Instructions

1. 1Add onion, carrots, celery, butter, and olive oil to a pan over medium heat. Cook for 10 minutes.
2. 2Add chili peppers, garlic, salt, and pepper. Cook for 3 more minutes.
3. 3Add crushed tomatoes and thyme. Cook until bubbling, stirring occasionally, then reduce heat and cook for 20 minutes.
4. 4While sauce cooks, mix herb oil ingredients in a small jar.
5. 5Let sauce cool until safe to handle, then blend in a food processor with basil until thick. Pour into the bottom of a dutch oven or large casserole dish.
6. 6Layer vegetables on top of sauce: tomatoes first, then zucchini, squash, then eggplant.
7. 7Pour about half of the herb oil mixture gently over the vegetables.
8. 8Cook covered at 280°F for 3 hours. Pour remainder of herb oil over dish, then refrigerate until next day.
9. 9When ready to serve, warm for 45 minutes at 280°F, then drop to 225°F for another 45 minutes. Delicious served warm or cooled.