Ratatouille topping for bread or as a side

 
Jane splurged at the NC Farmers Market, bringing home all kinds of summer goodness.  While this is an obvious appetizer or side for late summer harvest time, it would probably taste just as good with veggies bought at the grocery store.  

Good served slightly warm as a side. Jane liked it straight from the refrigerator the next day on tortilla chips. 

Okay to make a day ahead.

If your balsamic vinegar and your bread/tortilla chips are gluten-free, this recipe qualifies.

Quantity

We will probably serve this at the January Auction Bread and Toppings Party; Jane will double the recipe since this will be one of many toppings on offer.

As a side served with fresh bread, this recipe serves 4.

Directions

Toss lightly in olive oil and roast on a cookie sheet for 20 minutes at 425.

3 fingerling eggplants, peeled, sliced into 1” rounds; place on towel, salt to draw out bitterness, let sit while cutting other ingredients, then pad dry.  

1 large shallot, sliced

½ green bell pepper, cut into 1” chunks

Toss in serving bowl and warm over oven exhaust burner using escaped heat.  May need to remove from heat if it boils.

1 large heirloom tomato, cut into bite-sized chunks, including seeds; okay to leave skin on.

 3 tablespoons of pre-cut kalamata olives

A slosh of water to make juice

A drizzle of nice EVOO

A grind of black pepper 

Add roasted veg to tomato mix.  

Sprinkle lightly with oregano (dried or fresh) and slosh with balsamic vinegar. Stir and serve.

Serve with crusty bread or tortilla chips.