Ratatouille
Serves 820 mins prep60 mins cook
A French classic of stacked eggplants, zucchini, squash and tomatoes simmered in a beautiful tomato based sauce with rustic good looks.
0 servings
What you need
Instructions
0 Preheat your oven to 375 degrees 1 Slice the eggplant, zucchini and tomatoes into 1/8” slices and set aside for now 2 Place a 10” oven proof skillet over medium heat 3 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) 4 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 5 Taste to see if additional salt or black pepper is needed and then transfer the skillet off of the heat 6 Stack the thinly sliced vegetables in an alternating pattern over the tomato sauce and brush with olive oil 7 Cover the skillet with foil and bake in a 375 degree oven for 30 minutes 8 Remove the foil and continue baking until tender and bubbly 9 Garnish with fresh parsley, a light sprinkle of salt and shredded parmesanView original recipe