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Ratatouille

Course: Main Course
Cuisine: French
Servings: 8 servings

Ingredients

Bottom Layer

  • 2 bell peppers
  • 12 ounces tomatoes (about 3), seeds removed and chopped
  • 3 garlic cloves, chopped
  • 1/2 large onion, chopped
  • 1 tsp thyme
  • 4 tsp parsley
  • 2 bay leaves
  • salt
  • pepper
  • olive oil

Top Layer

  • 1 zucchini
  • 1 chinese eggplant
  • 1 yellow squash
  • 4 roma tomatoes
  • olive oil
  • 3 garlic cloves, chopped
  • thyme
  • salt
  • pepper

Instructions

  • Heat an oven to 450°F. Slice the bell peppers in half and place on a baking tray. Bake in the oven for 15 minutes. Remove the bell pepper from the oven and allow to cool.
  • Heat a saucepan over medium heat. Add olive oil and once warm toss in your garlic and onion. Allow this to cook for about 5 minutes or until the onion is translucent. Add the chopped tomatoes, parsley, thyme and bay leaves. Cover with a lid and simmer for 15 minutes or when the liquid of the tomatoes has reduced.
  • While the tomato mixture is simmering take the cooled bell peppers and remove the skin. This should be relatively easy because during its time in the oven the skin will have loosened up. Once removed, chop the bell peppers.
  • If your mixture is still simmering this is a good time to start cutting all the vegetables for the top layer. You want to cut evenly at about ¼ inch per piece. If you notice my picture has a bit of vegetables. I accidentally bought enough vegetables to make two ratatouilles so I’m sure it looks like a lot. Also, the grocery store near me did not have Japanese eggplant so I used the regular eggplant and split the circle cuts into fourths.
  • Once the tomato mixture is ready, add the bell peppers and mix. After mixing, place in the bottom of the baking pan you will be using. At this point, turn your oven back on and pre-heat to 275°F.
  • Start organizing your vegetables on top of tomato mixture. As you can see in the image I did tomato, eggplant, zucchini, squash around the pan. After that is complete, in a small bowl, mix together 3 tbsp of olive oil, 3 cloves of minced garlic, and thyme.
  • Drizzle the mixture over the vegetables. Cover and place in the oven. Cook for 2 hours. You’ll know it is ready when you can easy poke a fork through the vegetables. This dish might require a lot of work but the look and taste makes it 100% worth it.