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serves 6 | start to finish: 90 minutes Save the roasted meat of the sweet potatoes for Smoky Sweet Potato Empanadas (page XX), or mash them and reheat them with honey and cumin for a side dish the next day. 1 (1-pound) eggplant, peeled and cut into 1/2-inch cubes Preheat the oven to 400°F. Mix the eggplant and salt in a colander. Place the colander in the sink to drain. Poke the potatoes with a fork a few times. Roast on a baking sheet for 45 to 60 minutes, or until totally soft. Set aside to cool. Leave the oven on. Make the filling: Rinse the eggplant well, drain, and pat dry. In a large bowl, mix together the eggplant, zucchini, and 2 tablespoons olive oil. Roast the vegetables on a sheet pan for 15 to 20 minutes, until soft and slightly caramelized. Transfer the vegetables back to the bowl and set aside. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, or until the onion begins to soften. Add the bell pepper and cook another 5 minutes, then add the tomatoes, season with salt and pepper, and cook for another 15 to 20 minutes, stirring frequently, until most of the liquid evaporates. Combine the mixture with the eggplant and zucchini, season to taste, and set aside. Cut the sweet potatoes in half lengthwise and scoop out of the center of each half, leaving a 1/2″ border all the way around. (Reserve the flesh for the empanadas.) Divide 2/3 of the cheese between the 6 potato halves, sprinkling it into the bottom of each one. Top the cheese with the basil, then fill each potato with the ratatouille. Top with the remaining cheese. Bake the potatoes for 10 to 15 minutes, or until the cheese is just beginning to brown. Serve warm. Note: To cook ahead, roast the potatoes and make the filling, cool both to room temperature, and refrigerate until ready to assemble and bake, up to 2 days. gluten-free • vegetarian • vegan (without the cheese) |
