SFLN: Ratatouille Relocated

SFLN: Sandwiches From Last Night, which should be a Tumblr. Right?

Ratatouille Sandwiches

(6 sandwiches)

Extra virgin olive oil - about 3/4 c

1 eggplant, peeled and chopped into 3/4 inch pieces

2 red bell peppers, chopped into 3/4 inch pieces

1 onion, chopped into 3/4 inch pieces

1 lb zucchini, sliced 1/4 inch thick

3 Romas, seeded and diced

8 thyme sprigs

4 garlic cloves, minced

1 tsp red pepper flakes

1/4 c basil, chiffonade

Handful Italian parsley, chopped

5 tablespoons butter

12 oz goat cheese

6 sandwich rolls, split

6 small handfuls mixed baby greens (endive, arugula, chervil etc.)

Preheat oven to 450 F

1) In a large saute pan heat 3-4 tbs* olive oil, then add the eggplant, 2 thyme sprigs, 1/4 of the garlic and 1/4 tsp red pepper flakes. Season with salt and pepper and cook until tender.

2) While the eggplant is cooking, chop the red bell peppers. When the eggplant is tender, remove to a large bowl. Heat 2 tbs olive oil in the pan, then add the bell peppers, 2 more sprigs thyme, 1/4 of the garlic and 1/4 tsp red pepper flakes and season with salt and pepper. Cook til tender.

3) Repeat step #2 with the onion and zucchini.

4) Return eggplant, bell peppers, onion and zucchini to the pan; add the tomatoes, basil and parsley and cook until softened.

5) Lightly toast the rolls in the oven.

6) Blend the goat cheese and butter, spread on each side of the toasted rolls. Top with the ratatouille warm from the pan and a handful of mixed baby greens.

*Eggplant is very thirsty, so 2 tbs won't cut it. You don't want the eggplant stewing in olive oil, but enough so that it isn't in a bone dry pan.