Tuesday, June 5, 2012

On Working

Since I'm working full time at the Monterey Bay Aquarium I'm trying to schedule my life around it.

Things like running have to be done before work, because I feel lazy after work. I have to pack my lunch the night before, because in the morning it feels like such a chore. And lastly I have to write everything down on a piece of paper that I need to do and then on the weekend try to get it all done.

The last one is the hardest because I like to get things done as they come up. Like laundry is piling up. Well I could do it now, but I will not have time to put it away for a few days and it will all get wrinkled. It feels like I'm back in college and trying to cram all the stuff into two days.

Well the good news is I'll be eating healthier. I've been cooking for Ben and I and ratatouille has become one of my favourite lunches (spicy sausage lasagne is Ben's).

Using a mandoline you'll get even slices of vegetables that stack up beautifully into a delicious and easy meal.

Forgot the eggplant in this one, but still pretty

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi) (or spaghetti sauce)
2 tablespoons olive oil, divided
1 small eggplant (or Chinese eggplant)
1 zucchini
1 yellow squash
1 red bell pepper
Few sprigs fresh thyme (leave out if using spaghetti sauce)
Salt and pepper

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish and bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Let sit for 5 mins and enjoy!

Serves 5
100 cals per serving, Total Fat 6.2 g 7%, Saturated Fat 0.9 g 3%, Trans Fat 0 g, Cholesterol 0 mg 0%, Sodium 82 mg 4%, Total Carbs 11g, Dietary Fiber 3.9 g 10%, Sugars 5 g, Protein 2 g, Vitamin A 47 µg 7%, Vitamin C 57 mg 76%, Calcium 30 mg 3%, Iron 0.7 mg 4%

One I made tonight with eggplant, shot quickly with my phone

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