Ratatouille Tian with Eggplant Caponata and Feta.
My Ratatouille Tian with Eggplant Caponata and Feta is a versatile dish using all the goodness of the late summer harvest! A tian is simply a baked vegetable casserole using whatever is in season. In late summer organic zucchini, eggplant, tomatoes and peppers are in abundance! I have used eggplant in this version and introduced a Mediterranean twist with umami eggplant caponata, and oregano! My tian is filled with circular layered slices of organic eggplant, potatoes, peppers and onions; then topped with chopped organic tomatoes, a tin of eggplant caponata and crumbled feta cheese. This tian is a healthy vegetarian main dish, but also makes a wonderful side dish to lamb or protein of choice. Circular layering of the vegetables make my Ratatouille Tian with Eggplant Caponata and Feta a beautiful presentation at table! Enjoy!
1/4 cup extra virgin olive oil
1 organic eggplant, cut in quarters lengthwise then sliced thinly
5 organic golden potatoes, sliced thinly
1 organic carmen red pepper, sliced thinly
1 organic green pepper, cut in half and sliced thinly
1 organic onion, peeled and sliced thinly
1/2 teaspoon each dried oregano and garlic granules
Salt and pepper to taste
1 organic tomato, chopped
1 7 ounce tin of eggplant caponata, Cento makes a good one
4 ounces crumbled feta cheese
Preheat oven to 375 degrees Fahrenheit
Coat the bottom of a baking dish with some of the olive oil
Layer and alternate the sliced vegetables upright in a circular pattern
Season with garlic, oregano, salt and pepper
Top with the chopped tomatoes and the caponata
Sprinkle the feta over the top
Cover with aluminum foil
Bake for 1 hour and 30 minutes
Remove foil and bake for another 15 minutes
Remove from oven and let rest
Enjoy my Ratatouille Tian with Eggplant Caponata and Feta as a vegetarian main or as a side with a protein of choice!
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