It's a Monday, sigh. This weekend held an amazing Halloween adventure spent with friends in Brooklyn followed by a Monday - ugh I hate when that happens. So after a full day of dragging myself through work, I just wanted to go home and make something comforting because in all reality I am not as young as I think I am and I am beat from too much fun!

When looking through my fridge I found some vegetables that were calling out to be used. My eggplant was on its way out and the leeks were starting to wilt so as I strolled outside on this beautiful fall day I came up with a game plan. Fall Vegetable Casolette.

A few years ago I was in France doing a chateau tour of the countryside and stayed in a beautiful place in Lyon. The house was amazing and the dinner that they served was even better. As part of the B&B network in France out host told us that they are held by certain dining standards and although they do not eat large meals at night they still must cook them for their guests. We convinced her that we wanted to eat what they would eat so she made a slightly more decedent meal than an average weeknight but equally as satisfying and delicious. She threw together a vegetable cassolette and oh my god was it delicious. She told me it was a simple process of oven roasting vegetables together with olive oil and salt so tonight when I had these delicious vegetable on their way towards the compost pile I thought a cassolette sounded simple and quite honestly, perfect.

For the recipe you can use whatever vegetables that you have laying around, feel free to improvise and experiment!

Fall Vegetable Cassolette

Serves 2 as a main dish, 4 as a side

4tbs Olive Oil

2 Cloves of Garlic, chopped

2 Leeks, sliced rounds

1/4 cup Organic, Raw Apple Cider Vinegar

1 Large Eggplant, sliced into rounds

1 Butternut Squash, neck only, sliced into rounds

3 Tomatoes, sliced into rounds

1 Onion (I used Cipollini Onions but any onion will do), sliced into rounds

Himalyan Pink Sea Salt

Preheat the oven to 425. Chop garlic and leeks. Place a ceramic tarte pan or pie plate on the stove (this step can be done in a sauce pan and transferred to the dish if you would like). Heat 2 tbs of olive oil over a medium flame. Add the garlic and leeks and saute until softened. Add the apple cider vinegar to the pan to slightly braise the vegetable, scraping up any bits. Remove from heat. If you used a saucepan, transfer the leeks and garlic to the bottom of your tarte pan at this time.

Alternating your eggplant, tomato, butternut squash, and onion slices begin to layer your vegetables on top of the leeks and garlic in a circular fashion. The vegetables should overlap one another. Drizzle the remaining 2 tbs olive oil over the top followed by the sea salt.

Bake 40 minutes to an hour, until vegetables are soft in the middle and crisped on the edges. Sprinkle fresh herbs on top and grate Parmesan cheese if desired. Let sit for 5 minutes before serving.

This dish is great because it can be eaten in such a versatile manner, you can eat it as is, you can layer it on quinoa as a ragout, or you can put it on vegetable pasta as a sauce. It is a great warming and comforting dish and so simple to make, Not only is it alkaline but it taste great also, happy eating!