Ratatouille Recipe

Wash and slice

Preheat oven to 180°C (350°F). Wash all vegetables. Trim ends of the zucchini and yellow squash. Remove stem and seeds from bell peppers and cut into halves for slicing later. Slice the eggplant, zucchini, yellow squash, and tomatoes into 3-4 mm (1/8–1/4 inch) thick rounds so they are uniform in thickness. Peel and thinly slice the onion. Mince the garlic cloves.

To reduce eggplant bitterness and prevent sogginess, sprinkle the eggplant slices lightly with salt and let them sit in a colander for 15 minutes, then pat dry with paper towels.

In an ovenproof skillet (about 11–12 inch) or saucepan, heat 3 tbs olive oil over medium heat. Add the sliced onion and sauté until translucent and slightly golden, about 6–8 minutes.

Add the minced garlic and sauté for 30–45 seconds until fragrant, careful not to brown.

Stir in 2 tbs tomato paste and cook, stirring, for 1–2 minutes to deepen its flavor.

Add 400 ml crushed tomatoes (or passata), 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp sugar, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer and cook for 8–10 minutes until slightly thickened. Taste and adjust seasoning. If using a skillet, spread the sauce evenly over the bottom; if using a separate pan, transfer the sauce to a 9x13 inch baking dish and spread evenly.

On top of the sauce, arrange the sliced vegetables in concentric circles or a linear overlapping pattern: alternate eggplant, zucchini, yellow squash, tomato, and bell pepper slices so colors alternate. Overlap each slice about 1/3 to 1/2 so the layers stay in place until cooked.

Once the dish is arranged, gently tuck additional sliced peppers around the edges and scatter any remaining sliced onions on top. Drizzle 1 tbs olive oil over the arranged vegetables and season the top lightly with a pinch of salt and black pepper.

Cover the dish tightly with aluminum foil or an ovenproof lid.

Bake in the preheated oven at 180°C (350°F) for 35–45 minutes covered, until vegetables are tender when pierced with a fork.

Remove the foil and bake uncovered for an additional 10–15 minutes to allow the tops of the vegetables to roast lightly and any excess moisture to evaporate.

Remove from oven. Tear or chiffonade fresh basil leaves and sprinkle over the hot ratatouille along with the chopped parsley if using. Drizzle with the remaining olive oil (1 tbs). Adjust salt and pepper to taste.

Let rest 5–10 minutes before serving so flavors meld. Serve warm as a main vegetarian entree or as a side with crusty bread, polenta, or rice.