Start off by cooking a big yellow onion and four cloves of minced garlic in coconut oil. Season with Salt + Pepper. When it’s brown, put it in a large, separate bowl.
To the same skillet, add more coconut oil, and crush in a pinch of dried marjoram and tarragon.
Add chopped yellow squash, S + P, and sautee for a few minutes, deglazing the pan with a few splashes of red wine.
Once the liquid is absorbed, add the squash to the onion bowl, and do the same thing to some zucchini.
I used about 4-5 medium sized courgettes and wound up having a lot leftover; they’re being frozen, so you’ll most likely see them again in the future.
When it came to the eggplant part, I just used the frozen stuff from Trader Joe’s…
…saves time from having to salt it.
More easy aubergine action via jarred tomato sauce…
…made more flavorful by adding the rind of some Parmesan Cheese, a big squeeze of tomato paste, and a few glugs of red wine.
I assembled the Ratatouille in layers, but you can skip this step. It all wound up more stew-ish than casserole-y.
Layer the top with brie slices, and put in a 350 degree oven to melt and keep warm til your guests arrive!
(Made a separate Parmesan one for my pregnant friend.)
Next time, I’d add some bread and make it into a Ratatouille Ribollita!