Community Cookbook: Fire-Roasted "Ratatouille"

1 small eggplantOkay so not really a true ratatouille in that you are not stewing the vegetables together but the high heat of the Forno Bravo gives the vegetables a great sear and roasted flavor. I've also taken liberties from the classic and added fennel, one of my favorites, for some extra depth. You do not need to be fancy with this one, let your knife and the shape of the vegetable be your inspiration. Do your best to keep the cuts the same size so that they cook evenly.

1 each yellow squash
1 each zucchini
1 each red pepper
½ yellow onion
½ fennel bulb
4 cloves garlic
3 each tomatoes
8 basil leaves, chopped
2 sprigs oregano, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
kosher salt
black pepper to taste
pinch red chili flakes

Cut eggplant into large pieces / rustic dice, place in a large bowl and season liberally with kosher salt. Set aside for 15 minutes, then transfer to a strainer and rinse with cold water. Set aside and let dry for 10-15 minutes.

Cut the remaining vegetables but the tomatoes into large pieces / rustic dice. Place in a mixing bowl, season with salt and pepper. Slice the tomatoes into equal wedge pieces and set aside with herbs.

Preheat your cast iron skillet or similar pan in your oven. Once heated, about 3 minutes, add the olive oil and chili flakes, let stand for 1 minute. Add diced vegetables including eggplant to the skillet and return to the oven. Let roast for 12-15 minutes. Pull skillet from oven, add tomato slices, basil and oregano, stir vegetables throughout and return to the oven for an additional 8-10 minutes. Remove from heat, add the balsamic vinegar, stir again to incorporate and transfer to a serving dish.

– Chef Bart