French, Acadian, Italian Cross-cultural Casserole
Ingredients:
1/2 C+ Olive Oil
4 Onions, sliced in rings
2 Celery stalks, finely sliced
2 eggplants, peeled and diced
3 zucchini, sliced
5 roma tomatoes
bouquet garni:
3 sprigs thyme, 1 laurel (bay) leaf, 2 sprigs oregano, 1 sprig rosemary, 1 handful garlic chives
1/2 C red wine
1/2 C hot broth
2 – 4 TB tomato paste
1/2 tsp celery seed
1/2 tsp fennel seeds
1 tsp black peppercorns
1 tsp cayenne pepper
5 sundried tomatoes
1 C dried shittake mushrooms
11 green lasagna noodles
1 block of mozarella, sliced very thin
1. heat the oil over medium-low heat. Add the onions and cook until soft. Add the eggplant and let stew over low heat for 15 minutes or more.
2. Add celery, zucchini, tomatoes and bouquet garni and continue cooking on low heat for 15+minutes.
3. Grind the peppercorns, celery and fennel seeds and sprinkle them with the cayenne over the vegetables. Pour the broth and wine overtop, and add the dried tomatoes and mushrooms to the liquid. Bring the liquid to a boil, and stew until thick.
4. adjust the seasoning, and use tomato paste to thicken.
5. cook pasta according to type, drain, and layer a casserole dish: ratatouille, pasta, ratatouille, cheese, pasta, ratatouille, cheese, pasta, ratatouille, cheese.
6 bake the casserole, covered at 350 F for 30 minutes. Remove the cover, cook for 30 to 45 minutes. Remove from oven, let cool 15 minutes.
