Eggplant Ratatouille Tower

Have some fun with your summer vegetables with this easy and delicious tower! Feel free to use whatever vegetables you have on hand - add zucchini, corn and fresh garden tomatoes if you want. Have fun with it!

Eggplant Ratatouille Tower

2 tablespoons olive oil
1/4 cup chopped yellow onion
2 cloves garlic, minced
2 large eggplant, 1 diced, 1 sliced crosswise into 1/2-inch thick rounds
1 jalapeno pepper, sliced crosswise into rounds
1 teaspoon dried oregano
2 (14-ounce) cans fire-roasted tomatoes
1/2 cup water
1 tablespoon balsamic vinegar
Cooking spray
Salt and freshly ground black pepper
Fresh basil leaves
2 tablespoons crumbled feta cheese

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes, until tender. Add the diced eggplant and jalapeno pepper and cook for 3 minutes, until tender. Add the oregano, stir to coat and cook for 1 minute, until the oregano is fragrant.
Add the tomatoes, water and balsamic vinegar and bring to a simmer. Reduce the heat to low and simmer for 20 minutes, until the liquid reduces and thickens.
Meanwhile, coat a stove top grill pan or griddle with cooking spray and preheat to medium-high. Season both sides of the eggplant slices with salt and pepper and add to the hot pan. Cook for 2 minutes per side, until tender.
When ready to serve, season the ratatouille mixture with salt and pepper. Arrange the eggplant slices on serving plates and top with ratatouille mixture. Top with more eggplant slices and ratatouille mixture. Repeat layers one more time. Top with fresh basil leaves and feta cheese.

Serves 4


Photo: Apolonia