We had a new farm join our local market, offering amazing eggplants and peppers. To celebrate this event, I wanted to make a ratatouille with my haul, but I wanted to avoid the mushy, watery pitfalls of this vegetable stew. So I decided to roast the vegetables to bring out their flavors and keep down their liquid content: the eggplants by themselves with no crowding, peppers and leeks were allowed to intermingle and caramelize, and cherry tomatoes with garlic and fresh herb de Provence components to make a roasted tomato sauce (for bulk I added a couple of regular tomatoes stewed in the cherry tomatoes' juices and a splash of vermouth). Then I assembled it all in a spring form pan with sliced zucchini layers and fresh basil leaves. The final dish is an intensely flavorful tart (a huge bulk of vegetables condensed down into a one inch disc), which was delicious served sliced and accompanied with goat cheese and crunchy bread.

Oct. 1, 2021, 11:50 a.m.

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