Ratatouille
A French classic of stacked eggplants, zucchini, squash and tomatoes simmered in a beautiful tomato based sauce with rustic good looks.
Servings: 8
Ingredients
- 4 tablespoons of olive oil
- 5 cloves of garlic, finely minced
- 1 large shallot, finely minced
- 1 sweet bell pepper, finely minced
- 28 ounces of crushed tomatoes
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 teaspoon of dried parsley
- a pinch of red pepper flakes
- salt and black pepper
- 2 narrow eggplants
- 4 zucchini
- 6 roma tomatoes
- fresh parsley, finely chopped (optional)
- parmesan, finely shredded (optional)
Instructions
- Preheat your oven to 375 degrees
- Slice the eggplant, zucchini and tomatoes into 1/8” slices and set aside for now
- Place a 10” oven proof skillet over medium heat
- Add 2 tablespoons of olive oil, 5 cloves of finely minced garlic, 1 large finely minced shallot and 1 finely minced sweet bell pepper and cook until the sauce is fragrant and the peppers are tender (6-8 minutes)
- Add 28 ounces of crushed tomatoes, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of dried parsley, a pinch of red pepper flakes and a big pinch of salt and black pepper and simmer for about 5 minutes
- Taste to see if additional salt or black pepper is needed and then transfer the skillet off of the heat
- Stack the thinly sliced vegetables in an alternating pattern over the tomato sauce and brush with olive oil
- Cover the skillet with foil and bake in a 375 degree oven for 30 minutes
- Remove the foil and continue baking until tender and bubbly
- Garnish with fresh parsley, a light sprinkle of salt and shredded parmesan