Batch Cooking :: Ratatouille

Three for the "price" of one. This is really this first time I have tried batch cooking, even though I have been intrigued with the idea of cooking just a few days a month, freezing prepped dinners and then simply thawing and cooking when the time comes. A perfect solution for an abundance of veggies from the summer's harvest/farmer's market. A perfect solution for a mama with another little one on the way.

This batch is Ratatouille. Simple roasted eggplant and other summer veggies. In the time that it takes to make one dinner, add a little extra for chopping, we were able to make not one, but three batches of Ratatouille. One is in the oven, two are in freezer bags. Just add chopped tomatoes and roast.

Ratatouille:

8-10 japanese eggplant

8 Romanesco zucchini

4 bell peppers

chopped tomatoes added at the end of roasting

olive oil

thyme

oregano

salt and pepper "Not too much pepper mama"

Baked for 30 minutes at 400 degrees (my new standard for everything)