You know, I’ve never seen the movie Ratatouille (although I hear it’s adorable.) I only know this French stew from Julia Child’s Mastering the Art of French Cooking, a classic amongst the cuisine literature. It’s a simple dish with some tomato, onions, summer vegetables and garlic. It traditionally calls for sauteing the vegetables in a skillet prior to baking in order to retain individual flavors. I was, however, way to lazy and hungry to do that.

Image A great way to get around the fuss of cooking each vegetable individually is by overlapping the eggplant, squash and peppers. This recipe is adapted from Smitten Kitchen, who was inspired by the movie and Thomas Keller’s Confit Byaldi. It’s beautiful, isn’t it?

Summer Ratatouille over Polenta

Rata-2-e (because it’s for 2, get it!?)


  • 3 small eggplants, sliced very thin
  • 1 small onion, chopped
  • 2 garlic scapes, minced
  • 1/2 cup tomato sauce
  • 1 medium zucchini, sliced very thin
  • 1 red pepper, seeded and sliced very thin
  • 2 tbsp olive oil, divided
  • 2 sprigs of thyme
  • Dash of chili pepper
  • Salt and pepper to taste
  1. Preheat the oven to 375.
  2. In a medium casserole dish, stir in the tomato sauce, 1 tbsp olive oil, onion and garlic scapes.
  3. In alternating layers, place the eggplant, zucchini and red pepper in the dish. Drizzle with the remaining olive oil.
  4. Season with the thyme leaves, some chili flakes and salt and pepper to taste.
  5. Loosely cover with foil and bake for 30 minutes, until the sauce is bubbling and the vegetables are tender (but not falling apart). Serve with polenta, pasta or a crusty piece of bread.

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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