Rockin’ ratatouille recipe:
What you’ll need:
1 cup eggplant, chopped
1 cup zucchini or summer squash, chopped
1 cup red or green bell pepper, chopped
1/2 cup tomato, chopped
1/4 cup sweet onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
8-ouce can of no-salt-added tomato puree
Salt and pepper to taste
How to make it:
1. Combine eggplant, zucchini, peppers, tomatoes, onions, garlic, cumin and tomato puree in a large metal or glass pot. Salt and pepper to taste.
2. Cover and cook in your solar oven for 4 to 5 hours, or until vegetables are tender. For faster cooking, refocus your solar oven to follow the sun around your yard, which should shave at least an hour off your cook-time. Serve alone or with cooked brown rice, mashed potatoes or quinoa.
Solar cooking tips:
Packed with vitamin-rich veggies like eggplant and zucchini, ratatouille carries troves of obvious health benefits. But it’s also a perfect energy-free entree that couldn’t be simpler to whip up in your solar oven.
For a fresh-from-the-farmer’s-market flavor, cook your ratatouille over medium-low heat (between 200 and 250 degrees Fahrenheit). Any hotter could cause vegetables to lose their crunch, and tomato sauce may begin to brown around the edges.
To maintain consistent internal temperature, refocus your solar oven to follow the sun’s rays, and avoid lifting the lid of your pot too often. It’s fine to stir your ratatouille occasionally, but removing the lid too frequently can increase cooking time.
If you plan to leave your solar oven unattended while slow cooking, you may want to place it on a table or weigh down the lid to dissuade curious critters.