Ratatouille is a classic French dish from Provence made with seasonal summer vegetables. There are many variations, but it typically includes eggplant, zucchini, tomatoes, and fresh herbs. In this recipe, the veggies are layered in the style of a tian, or gratin, (another Provençal favorite) on top of a homemade tomato sauce for a stunning presentation and robust flavor. Pair this dish with pasta, rice, or a warm baguette.
Things You'll Need
28 oz. canned crushed tomatoes
2 Tbsp. olive oil
1 medium red bell pepper, deseeded and diced
1 medium white or yellow onion, diced
1 Tbsp. minced garlic
1/4 tsp. black pepper
1/4 tsp. salt
2 Tbsp. fresh basil, chopped
2 Tbsp. fresh parsley, chopped
2 tsp. fresh thyme, chopped
4 large Roma tomatoes, sliced
3 medium zucchini, sliced
2 to 3 baby eggplants (or 1 large standard eggplant), sliced
Balsamic vinegar
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Tip
This dish is vegan and gluten-free, so it's ideal for those with dietary restrictions or allergies.
Tip
It's best to use vegetables that are about the same width. But since this isn't always possible, you can trim the vegetables to size. For example, if you can't find baby eggplant, simply cut slices of standard American eggplant into quarters. You can also add or substitute vegetables like yellow squash, bell peppers or onions.
1. Cook the onion, pepper, and garlic
Preheat the oven to 375° F. In a large pot over medium heat, warm the olive oil. Cook the onion and red bell pepper for 5 to 7 minutes, or until the onion is tender and translucent. Add the minced garlic and cook for another 30 seconds.
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2. Add the tomatoes and herbs
Add the canned tomatoes and fresh herbs. Mix well and cook for 2 to 3 minutes.
3. Add the tomato sauce to a baking dish
Carefully transfer the tomato sauce to a greased 9-inch by 13-inch casserole dish.
4. Layer the vegetables
Place the sliced eggplant, tomatoes, and zucchini over the tomato sauce, stacking them in a horizontal layer. Continue until the dish is full.
5. Add the vinegar
Drizzle balsamic vinegar on top of the vegetables.
6. Bake and serve
Bake for 45 to 55 minutes, or until the sauce is bubbling and the vegetables are browned. Garnish with fresh herbs and serve with pasta, rice, or quinoa.
Tip
If you do eat dairy, top the dish with goat cheese for an extra burst of flavor.