Backcountry Ratatouille

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

Dice 1 medium eggplant, 2 small zucchini, 2 medium bell peppers (green, orange, or yellow), and 2 cups white mushrooms (optional) into 1/2-inch pieces. Toss each vegetable separately with 1 tbsp olive oil (3 tbsp total) and 1/2 tsp salt. Spread evenly on baking sheets.

Roast vegetables for 15-20 minutes, flipping halfway, until tender and slightly browned. Set aside to cool.

In a stainless steel saucepan, heat 3 tbsp olive oil over medium heat. Add 1 diced medium onion and cook for 5-7 minutes until soft and golden. Add 4 minced garlic cloves and cook for 30 seconds.

Deglaze with 1/2 cup dry white wine (or water/vegetable broth). Add 1 can (796 ml) diced tomatoes, 1 tbsp tomato paste, 1/2 tsp brown sugar, 1/2 tsp black pepper, 2 tbsp fresh rosemary, 3 tbsp dried basil, 3 bay leaves, and 1/2 tsp salt.

Simmer for 30 minutes until thickened.

For Home Dining: Add roasted vegetables to the sauce, heat through for 5 minutes, and serve in bowls topped with fresh basil.

For Dehydration: Organize your sauce and vegetables to be placed into your dehydrator.

Spread roasted eggplant, zucchini, bell peppers, and mushrooms (if using) on separate Cosori dehydrator trays lined with silicone mesh sheets. Spread sauce evenly on two silicone fruit leather trays with edges.

Dehydrate at 135°F (57°C) up to 15 hours, checking periodically. Remove vegetables or sauce when dry and brittle. Cool completely (30 minutes).

Portion dehydrated vegetables and sauce into separate Ziploc freezer bags with 5-gram desiccant (moisture absorbers) packets for backpacking. For long-term storage, use mason jars in a cool, dark, dry place.

Trail Rehydration: Combine 1 portion of dehydrated vegetables and sauce with 1.5 cups of hot water in a pot. Slow Simmer for 10-15 minutes until rehydrated. Serve hot.