Ratatouille is a delicious baked vegetable dish that originated in Provence. It consists primarily of eggplant, onions, tomatoes and zucchini, and is often served as a “stew like” dish. Julia Child created a version that used a method of evenly layering the thinly sliced ingredients in a circular pattern. This resulted in a beautiful and colorful presentation.
I decided to try a version of this for my Ratatouille, using as many colorful peppers and tomatoes as I could find at the market.
First gather your ingredients
- 1 medium eggplant thinly sliced
- 1 small zucchini thinly sliced
- 1 small yellow squash thinly sliced
- 1/2 red pepper sliced
- 1/2 green or yellow pepper sliced
- 1/2 yellow tomato sliced
- 1/2 green tomato sliced
- 2 – 3 long shallots sliced lengthwise
- 1 – 2 garlic cloves minced
- fresh thyme
- salt & fresh ground pepper
- * 1 – 2 cups of a good marinara sauce that you like
Saute each vegetable by group in some olive oil until lightly cooked and golden. (Except the tomatoes)
Ladle about 1 cup or more of the marinara sauce on the bottom of a 9 – 10 ” baking dish. Layer the lightly cooked vegetables and the tomatoes on top of the sauce. Julia made it in a perfect spiral – I laid mine a little more randomly.
Add a few dollops of the marinara sauce on top of the vegetables. Sprinkle over that some fresh thyme, salt & pepper.
Bake at 375 degrees for about 30 – 40 minutes until cooked through and the sauce is bubbling. This will mingle the vegetable flavors together. If you like, add about 1/2 – 1 cup of grated cheese on top and bake for ten more minutes until melted. I used a crumbled herb goat cheese which blended deliciously with the flavors of the eggplant, tomatoes & zucchini.
This is a perfect warming fall or winter meal. Serve it hot from the oven with some crusty french bread. (Baked chicken or tofu would go nicely with this meal. I also served it with some couscous on the side)