Rata

Garlic, slivered	8 cloves
Oil, olive	1 tablespoon +
Tomatoes, whole San Marzano	28 ounces
Water	1 cup
Red pepper flakes	Pinch
Oregano, dried	¼ teaspoon
Salt	Pinch
Zucchini, thinly sliced	1 medium
Squash, yellow, thinly sliced	1 medium
Eggplant, thinly sliced	1 medium
Panko	¼ cup
Parmesan, thinly grated	¼ cup

1. Preheat the oven to 375°F. 
2. In a large saucepan over medium heat, heat the oil. 
3. Add the garlic, and cook until fragrant, about 1 minute. 
4. Add the tomatoes, rinse the can with the water and add as well. 
5. Add the red pepper flakes, oregano, and salt. 
6. Let come to a simmer and continue simmer for about 15 to 30 minutes, until thickened; let cool slightly. 
7. Puree with a handheld immersion blender. 
8. Ladle 4-tablespoons marinara into the bottom of four small baking dishes. 
9. Line the outer edge of each dish with zucchini, followed with squash, and then eggplant. 
10. Sprinkle with panko, and then cheese. 
11. Drizzle with oil. 
12. Bake on a rimmed baking sheet until golden brown on top and the marinara is bubbling over the edges, about 20 to 30 minutes.

Ratatouille spirals

Tomatoes, beefsteak, score bottoms with an X	3 pounds
Olive oil, extra-virgin	2 tablespoons + 1 tablespoon + Brushing
Garlic, finely chopped	2 cloves
Red pepper flakes, crushed	½ teaspoon
Salt, kosher
Bread, cubed	2 cups
Zucchini, medium, cut lengthwise into 1/8-inch-thick strips	2 ½ pounds
Eggplants, Japanese, small, cut lengthwise into 1/8-inch-thick strips	2 ½ pounds
Bell peppers, red, roasted, cut into ½-inch strips	3
Anchovies, oil-packed, cut into thin strips	24 to 28
Mozzarella, fresh, cut into 24 to 28  sticks	¾ pound

1. In a medium-sized pot of boiling water, blanch the tomatoes for 30 seconds; drain. 
2. Slip off the skins, and halve the tomatoes crosswise. 
3. Coarsely chop the tomatoes, keeping the juices and seeds. 
4. Preheat the oven to 375°F. 
5. In a large, deep skillet, heat 2 tablespoons of oil. 
6. Add the garlic and pepper, and cook over moderate heat for 1 minute. 
7. Add the tomatoes and their juices, and season lightly with salt. 
8. Cook, stirring frequently, until the sauce thickens, about 25 minutes. 
9. Meanwhile, on a baking sheet, toss the bread with the remaining 1 tablespoon of oil. 
10. Toast for about 15 minutes, stirring once, until golden. 
11. In two separate colanders, toss the zucchini and eggplant with 1 tablespoon of salt each, and let drain for 15 minutes. 
12. Shake out the excess liquid, and pat the slices dry. 
13. Spoon the tomato sauce into a shallow 2 ½-quart baking dish, and scatter the bread cubes on top. 
14. On a work surface, top each zucchini slice with a slice of eggplant; blot dry if necessary. 
15. Place a strip of roasted pepper and anchovy, and then a stick of mozzarella at one end of each stack, and roll up. 
16. Stand the rolls in the baking dish, and brush with oil. 
17. Cover with parchment paper.
18. Bake for 1 hour and 15 minutes, until the vegetables are just tender and the ratatouille is bubbling; remove the parchment halfway through baking. 
19. Let rest for 15 minutes before serving. 

Recipe from Food & Wine, September 2013.

Roasted eggplant & red onion soup

Eggplant	2 pounds
Onions, red, medium	2
Garlic	4 cloves
Olive oil
Salt
Pepper, freshly ground
Chicken stock	1 quart

1. Preheat the oven to 350°F. 
2. Rub eggplant, onions, and garlic lightly with oil. 
3. Roast until the eggplant is soft and begins to collapse, about 1 hour. 
4. Cool, peel the eggplant, onions and garlic, and then roughly chop. 
5. In a large saucepan over low heat, stew the chopped vegetables in 4 tablespoons of oil until very soft, about 15 minutes. 
6. Season with salt and pepper, cover with stock, and cook for about 10 minutes. 
7. Purée the soup with a blender, and adjust the seasonings before serving.

Recipe from California Wine Country Cooking Secrets by Kathleen DeVanna Fish.

Summer ratatouille

Olive oil	2 tablespoons
Onions, yellow, small, chopped	2
Eggplants, cut into cubes	2
Garlic, minced	4 cloves
Zucchini, cut into cubes	2
Bell pepper, chopped	2
Tomatoes, large, peeled, seeded, chopped	8 to 10
Thyme, fresh	3 sprigs
Rosemary	1 sprig
Bay leaf	1
Salt	½ teaspoon
Pepper, freshly ground	½ teaspoon
Basil, fresh, minced	¼ cup

1. In a large, heavy saucepan over medium heat, warm the oil. 
2. Reduce the heat to medium-low, add the onions, and sauté until translucent, about 2 minutes. 
3. Add the eggplants and garlic, and cook, stirring frequently, until the eggplants are slightly softened, about 3 to 4 minutes. 
4. Add the zucchini and bell peppers, and cook, stirring, until softened, about 4 to 5 minutes longer. 
5. Add the tomatoes, thyme, rosemary, salt, and pepper, and cook, stirring for 2 to 3 minutes. 
6. Cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are soft and have somewhat blended together, about 40 minutes. 
7. Stir in the basil, and remove from heat. 
8. Transfer the ratatouille to a serving bowl, or individual bowls. 
9. Serve warm, or at room temperature. 

Recipe from The World Kitchen by William-Somona.

Greek caponata

Tomatoes, canned diced with juices	14.5 ounces
Zucchini, cut into 1-inch rounds	2
Squash, cut into 1-inch rounds	2
Tomatoes, cut into wedges	2
Japanese eggplant, cut into 1-inch rounds	1
Red onion, peeled, cut into 1-inch wedges	1
Potato, peeled, cut into 1-inch cubes	1
Garlic, minced	3
Olive oil, extra virgin	¼ cup
Salt	1 ½ teaspoons
Pepper, freshly ground	1 teaspoon
Oregano, dried	1 teaspoon

1. Preheat oven to 400°F.
2. In a 3 ½-quart baking dish, pour and spread tomatoes to cover the bottom.
3. In a large bowl, combine remaining ingredients; toss to coat.
4. Pour vegetables over the tomatoes in an even layer.
5. Cover the dish with foil, and bake for 20 minutes.
6. Remove the foil, and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

Serve as side, or over sourdough bread as the main course.

Variation: Double the amount of garlic, and substitute oregano with freshly chopped thyme.

Recipe by Giada De Laurentiis, posted on FoodNetwork.com.