Ratatouille Recipe
This French-inspired ratatouille recipe is a classic summer dish with sliced eggplant, zucchini, and tomatoes baked over a bright, tangy stewed tomato sauce.
Servings: 6 servings
Ingredients
For the tomato base:
- 2 tablespoons olive oil
- ¼ cup chopped onion
- 1 small carrot shredded
- 3 cloves garlic minced
- 14 ounces can diced tomatoes
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- salt and freshly ground black pepper to taste
For the vegetables:
- 2 medium zucchini
- 2 medium eggplants
- 3 Roma tomatoes
- 2 tablespoons olive oil
Instructions
- Prep. Preheat your oven to 375ºF.
- Sauté. Heat olive oil in a large skillet. Add onion and carrot, and cook, stirring, for 5 minutes. Add garlic and cook for 20 seconds or until fragrant.
- Make the tomato base. Add the canned tomatoes, basil, and thyme. Season the tomato base with salt and pepper to taste. Simmer for 10 minutes or until the sauce is thickened. Transfer the tomato mixture into a 9-inch round baking dish. Set aside.
- Slice the vegetables. Trim the ends with a knife, and then slice the zucchini, eggplant, and tomatoes with a mandolin slicer or a knife to 1/8-inch-thick slices.
- Arrange the veggies. Arrange the slices of zucchini, eggplant, and Roma tomatoes on top of the tomato sauce in a concentric circle, alternating and overlapping the vegetables. Drizzle the olive oil over the vegetables and season them with salt and pepper to taste.
- Bake. Cover the dish with aluminum foil and bake the vegetables for 45 minutes. Remove the foil and continue to bake for 10 minutes or until the vegetables are tender.
- Finish and serve. Remove the ratatouille from the oven and let it rest for 5 minutes before serving.
Notes
- Slicing the veggies. Although the mandolin slicer is the easiest to use, some of them do not slice eggplant well. Switch to a sharp knife if the slicer is tearing the skin of the eggplant. Also, make sure you are using vegetables of the same width.
- Vegetable options. You can swap one zucchini with a summer squash for more color.
- Stacking. For easy stacking, stack the veggies in your hand, alternating layers, and then place the stack into the baking dish.
Nutrition
Serving: 1.25cups | Calories: 158kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 112mg | Potassium: 769mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2204IU | Vitamin C: 27mg | Calcium: 60mg | Iron: 2mg
