1 tbsp olive oil
1/2 tbsp butter (ghee okay)
4 oz white mushrooms, sliced
1 tsp balsamic vinegar
1 small jar (~16oz) pasta sauce or 2 cups Superior Spaghetti Sauce
salt and pepper to style
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 eggplant, thinly sliced
1 crimson bell pepper, thinly sliced
1. In a saucepan, warmth the olive oil and butter over medium warmth for 30 seconds. Add the sliced mushrooms and a pinch of salt; saute till the mushrooms are softened and launch their liquid, about 6 minutes. Add the balsamic vinegar and toss till included, then add the pasta sauce; scale back warmth to low and simmer till barely darkened, about 10 minutes.
2. Preheat your oven to 400F. Because the sauce simmers, thinly slice the greens to 1/4″ thickness, utilizing both a mandoline slicer or a pointy knife. Minimize them in order that they’re of comparable measurement – for instance, I had a big eggplant so I lower it in half lengthwise earlier than slicing. As soon as the sauce is prepared, style it and add salt and pepper; the sauce ought to be strongly seasoned and boldly flavored, in order to impart its deliciousness into the greens as they bake. Take into account including a pinch of oregano to present it a bit extra punch. While you’re happy, take away the sauce from warmth.
3. In a deep baking pan, pour in half of the sauce and unfold evenly. Layer the greens in alternating patterns till the baking pan is crammed. Spoon the remaining sauce over the greens, filling in any open nooks and crannies. Place within the middle of the oven and bake till the greens are tender, about 35 minutes. Let relaxation for five minutes earlier than serving.
** When you’ve got any leftover greens, you may make a fast stir-fry by tossing them with olive oil and/or butter over medium warmth till softened, seasoning with salt and pepper to style, for a fast snack because the Ratatouille bakes.
