Recipe Index

Ingredients

• TOMATO SAUCE BASE:
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon garlic, minced
• 1/2 small yellow onion, diced
• 1 small red bell pepper, diced
• 4 to 5 sprigs fresh thyme, leaves removed
• 14 ounces crushed tomatoes
• 2 tablespoons heavy cream
• 2 tablespoons parmesan, grated
• 4 to 5 basil leaves
• 3/4 teaspoon dried oregano
• Salt, to taste
• Pepper, to taste
• 1 teaspoon red vinegar
• VEGETABLES:
• 1 to 2 zucchinis
• 4 to 5 small Roma tomatoes
• 1 to 2 yellow squash
• 1 to 2 large Chinese eggplants
• ASSEMBLY AND GARNISH:
• Olive oil, according to taste
• Salt, to taste
• Pepper, to taste
• Chopped parsley, according to taste

Method

1. Melt the olive oil and butter in a pan over medium heat and cook the diced onion and red bell pepper until softened, then add the garlic and thyme leaves and cook just until fragrant.
2. Stir in the crushed tomatoes, heavy cream, parmesan, basil leaves, oregano, salt, pepper and red vinegar, then blend the sauce with an immersion blender in the pan, or in a regular blender, until completely smooth.
3. Slice the zucchini, Roma tomatoes, yellow squash and Chinese eggplant into thin, even rounds, using a mandoline or a sharp knife.
4. Spread the blended sauce over the bottom of a 12-inch round baking dish and arrange the vegetable rounds upright in a tight circular pattern from the outer edge inward until the center is filled.
5. Drizzle the vegetables lightly with olive oil and season them with salt and pepper.
6. Cover the dish with foil and bake at 375°F for 30 to 35 minutes until the vegetables are tender, then uncover and bake 15 to 20 minutes more until lightly caramelized on top.
7. Rest the ratatouille a few minutes, scatter chopped parsley over it with an extra drizzle of olive oil, and serve it warm from the dish.

Prep: 30 min · Cook: 55 min · Total: 1 h 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data