Resistance Kitchen: Mystery subscription ratatouille 

I have been in a pretty fabulous mood lately because I've been too busy working and volunteering to live on Twitter, my usual source for news of the coming end of days. On Twitter, someone is always online and ready to scare the living shit out of me/make me feel better about opening a bottle of wine. I don't know what an AA meeting is like, but I think that Twitter is probably the opposite of it.

Instead of having a detailed minute-by-minute accounting of the many and various simultaneous iterations of the collapse of American democracy, I merely have been living with a general residual fear of That Man punctuated by the weird BuzzFeed updates I now get on my Apple watch even though I did not ask for them. It's not actually safer over here, outside of the 24-hour news cycle, but there is slightly more sleep and slightly (slightly) less drinking at 3 p.m.

Someone has also decided I need a subscription to the Wall Street Journal, which is either the Ur Move of Passive Aggression on behalf of one of my family members or just a thing the previous tenants of my apartment forgot to cancel. Either way, I get briefed every morning by headlines screaming that things are great, or only sort of bad. Until the BuzzFeed notifications start rolling in and "GOP Hammering Out the Details to This Mildly Controversial Very Money-Saving Smart and Good Plan" turns into "Shitfire, Shitfire, Shitfire!" By Chris Geidner.

Like I said, only slightly less drinking at 3 p.m.

This layered ratatouille recipe is not unlike my days: We start off with a nice, orderly arrangement of things that seem OK, and then we put it in a fire. (Or, the oven.) This recipe is also more delicious than millions of people losing their health insurance and slowly dying of poverty and starvation while industry executives get massive tax breaks for fucking over the American people.

click to enlarge food_resistance_i.13.jpg


half a yellow onion, sliced thinly

a not-small eggplant, sliced thinly

a not-small red pepper, sliced thinly into rounds

a couple of zucchini squashes, sliced thinly

five roma tomatoes, chopped

1 tablespoon of herbs de Provence

1 tablespoon dried fennel seeds

2 cloves garlic, minced

1/4 cup marsala wine (sweet)

1 tablespoon balsamic vinegar

olive oil

salt and pepper

creme fraiche, for serving

parmesan cheese to garnish


Preheat your oven to 375.

Sautée onions over medium heat in a tablespoon of oil for five minutes, then toss in your garlic until it's fragrant, and then toss in your herbs and fennel and let 'em get kinda hot and toasty. Add in your chopped tomatoes and cook, covered, until they're soft. Uncover your pan, turn up the heat, and add the marsala so it makes that good GOOSSHHHHEEERRR sound. Burn off the booze and splash in the balsamic. Cook for another couple of minutes. Salt and pepper to taste.

Pour half your tomato goodness into the bottom of a round pie plate pan ceramic deal-thing. I think the one I used was probably 10-ish inches across. Layer your eggplant, red pepper and zucchini around in a fun spiral-circle to fill the pan, then drizzle with olive oil and top with the rest of the tomato sauce. Bake for about an hour. To serve: Grate parm over the dish, and top each dish with a dollop of creme fraiche.

(This is probably gonna be a little watery-ish depending on your veggies, so serving it over some pasta or couscous or rice or whatever is also a cool idea.)

Resistance Kitchen is a blog about food, rage and politics at Andrea Grimes is a journalist for hire, Bloody Mary expert and Texpat living in the Bay Area.

  • Email
  • Favorite
  • Print

Readers also liked…

Today | Tue | Wed | Thu | Fri | Sat | Sun
Rainy Lake House

Rainy Lake House @ Fact & Fiction

Tue., Oct. 24, 7-9 p.m.

All of today's events | Staff Picks

Dining Guide

Relevant to Food & Drink

  • Grub on the Run

    Grub on the Run

    Missoula’s food truck scene is coming of age. Here’s what on the mobile menu.
    • Aug 17, 2017
  • More »

© 2017 Missoula News/Independent Publishing | Powered by Foundation