Ratatouille
Traditional French dish with tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes. Made more popular by the Disney Pixar film "Ratatouille".
- Prep Time
30 Min. - Cook Time
40 Min - Diet
Gluten-Free - Serving Size
8
- Veggies
2 eggplants, 6 roma tomatoes, 2 yellow squashes, 2 zucchinis. - Sauce
2 tablespoons of olive oil, 1 onion(diced), 4 cloves garlic(minced), 1 red bell pepper(diced), 1 yellow bell pepper(diced, Salt & Pepper(to taste), 28 oz can of crushed tomatoes, 2 tablespoons chopped fresh basil. - Herbs & Seasoning
2 tablespoons chopped, fresh basil, 1 teaspoon of minced garlic, 2 tablespoons of freshly chopped parsley, 2 teaspoons of fresh thyme, salt & pepper to taste, 4 tablespoons of olive oil.
- Preheat the oven for 375˚F (190˚C). Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes.
- Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Cover the pan with foil and bake for 40 minutes.
- Uncover, then bake for another 20 minutes, until the vegetables are softened. Mix herb seasoning ingredients and pour over the cooked ratatouille. Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.