Ratatouille Violette avec Aubergine & Pommes de Terre

Alright, so there’s no justification to putting the title in French, but it sounds Image
much more elegant than “purple ratatouille.” This dish came about for two reasons:

1. I had three purple vegetables in my cupboard.
2. I love ratatouille.

Ratatouille is an easy dish, and does not always have to look like the fancy, thinly-sliced veggie dish we saw in the movie of the same name. It’s usually a bunch of vegetables tossed in oil, spices, and popped in the oven for an hour. Here’s what I used in this one.

3 small purple potatoes
1 purple onion
1 striped purple eggplant
1/2 yellow or orange pepper
3 small tomatoes
5-6 cloves of roughly chopped garlic
1/2 t. thyme
1/2 t. cumin
1/2 t. cayenne pepper
1 T. basil
handful of parsley
salt & pepper
olive oil

Preheat the oven to  400°F.

Slice the onions and potatoes in hamburger slices. The big circles will help cook these vegetables best. Slice the potatoes and peppers in ribbons. Halve the tomatoes. Toss all vegetables and garlic in olive oil and throw them in a baking sheet. Season to taste with the remaining spices.


Place in the oven for 45 minutes, tossing the vegetables every 15. Serve over tomato sauce, with bread, couscous, or soft cheese.


The peasant’s dish! Enjoy!



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