Savory Baked Ratatouille

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

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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

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Saute each vegetable by group in some olive oil until lightly cooked and golden. (Except the tomatoes)

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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.

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Add a few dollops of the marinara sauce on top of the vegetables. Sprinkle over that some fresh thyme, salt & pepper.

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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.

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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)

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Enjoy!

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