(Yes, I know it’s a lame play on my name, but get over it! :P)
Roughly based on French Ratatouille.
Serves: 8 (and makes fantastic leftovers!)
1 large purple eggplant
3 small-medium zucchini
6 small yellow squash
1 cup broccoli (optional)
32 oz. no salt tomato sauce
dry chopped onion
fresh ground black pepper
3 cups dry rice
Prepare rice as package directs.
While rice cooks, pre-heat oven to 400 degrees, and slice vegetables into thin, round slices. Layer eggplant on bottom of large glass baking pan. Next, add a layer of zucchini. Moderately cover with tomato sauce (about 1/3 of sauce). Add very light layer of garlic powder, paprika and oregano. Next, add layer of yellow squash, another layer of eggplant on top. Tuck broccoli and remaining zucchini and yellow squash into sides. Cover top layer with remainder of tomato sauce. Then coat entire top layer of pan with each spice (inc. the garlic powder, paprika and oregano). Bake for 45 minutes or until eggplant is slightly browned (veggies will still be crisp, but hot). Serve over rice, and enjoy!