Description
This baked Ratatouille features thin layers of eggplant, zucchini, yellow squash, and Roma tomatoes over a rich tomato and roasted red pepper sauce. Fresh herbs, garlic, and olive oil give the tender vegetables a warm, savory flavor.
Ingredients
2 tablespoons extra-virgin olive oil
1/2 yellow onion, diced
4 garlic cloves, minced
1 small carrot, grated
1 (14.5-ounce) can crushed tomatoes
3 roasted red peppers from a jar, roughly chopped
2 teaspoons herbs de Provence, or a mix of dried basil, thyme, and oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 Chinese eggplant, thinly sliced
2 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
5 Roma tomatoes, thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh tender herbs, such as thyme, basil, parsley, tarragon, or oregano
3 garlic cloves, minced
Kosher salt, to taste
Ground black pepper, to taste
Instructions
1. Preheat the oven to 375°F.
2. Heat 2 tablespoons of olive oil in a 12-inch oven-safe skillet over medium-high heat.
3. Add the diced onion and grated carrot. Cook until softened.
4. Stir in 4 minced garlic cloves and cook briefly, about 30 seconds.
5. Add the crushed tomatoes, roasted red peppers, herbs de Provence, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
6. Cover the skillet and simmer the sauce over low heat for about 10 minutes.
7. Lightly blend the sauce until mostly smooth, then spread it evenly across the skillet.
8. Arrange alternating slices of eggplant, zucchini, yellow squash, and Roma tomatoes in overlapping circles over the sauce.
9. Mix 1/4 cup olive oil, fresh herbs, 3 minced garlic cloves, salt, and black pepper in a small bowl.
10. Drizzle the herb dressing evenly over the layered vegetables.
11. Cover the skillet with a lid or foil and bake for 40 minutes.
12. Remove the cover and bake for about 20 more minutes, until the vegetables feel tender and look lightly browned.
13. Let the Ratatouille rest for about 10 minutes.
14. Garnish with fresh thyme, if desired, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for 4 to 5 days. The vegetables will soften more over time.
Freeze Ratatouille for up to 3 months in an airtight freezer-safe container.
Thaw frozen Ratatouille overnight in the refrigerator before reheating.
Reheat portions in the microwave, in a skillet over medium-low heat, or in a 350°F oven until warm.
Prepare the tomato sauce and herb dressing ahead of time, then refrigerate them separately until assembly.
Do not slice the eggplant too far ahead because it may brown.
If you use globe or Italian eggplant, cut the slices into smaller pieces for easier layering.
A mandoline creates thin, even slices, although a sharp knife also works.
Do not skip the herb dressing because it adds garlic, herb, and olive oil flavor.
Serve Ratatouille as a vegetarian main dish or pair it with bread, polenta, rice, mashed potatoes, risotto, chicken, fish, pork, or eggs.
Leftovers often develop deeper flavor after one day in the refrigerator.