Raise your hand if you are COMPLETELY OVER your regular recipe rotation!
Six months ago, I will admit, it was fun to have the time to try new recipes and go out on a limb making Pad Thai or home-made croissants. Now that it's OCTOBER, it is possible that the enthusiasm you once felt about stepping foot in the kitchen has waned just a bit.
In the spring, I signed up for a CSA that supports local farmers intending to be more focused on buying only seasonal produce. You pay a seasonal subscription fee and show up to the produce pick up site once a week and make your selections. Typically the selection is pretty standard; tomatoes, onions, potatoes, berries, squash. But often there are selections that are a bit more adventurous; bok choy, eggplant, long beans, beets. I take these ingredients as a personal challenge to hunt down and make recipes that might be outside of my normal rotation.
So, when my neighbor sent me this recipe and I was staring at a pile of squash and eggplant (courgettes and aubergines if you are fancy) recently picked up at the CSA, it was as if the stars aligned right there in the kitchen. Plus, I'll take any excuse to use goat's cheese in a recipe. The original recipe is from the BBC Good Food website, so is in those weird metric measurements, but I've converted it so you don't have to. You're welcome. Also, so you don't have to look it up, passata is basically a tomato puree and you can easily substitute canned crushed tomatoes but I was surprised to see passata in my local grocery store. Lastly, I recommend starting the dish in a pan that can go from cooktop to oven so you don't have to transfer. One fewer dish to wash is always a good thing.
Baked Ratatouille with Goat's Cheese
To find out more about CSAs in your area, go here.