Ratatouille layers thin eggplant zucchini tomato pepper slices over herbed onion sauce, slow bakes tender infused French side beauty. 375°F melds veggies sauce 40 minutes no stir mess, rustic elegance shines plates. Veggie rainbow celebrates summer flavors year-round.
Classic Provençal Ratatouille
Layered eggplant zucchini tomato pepper herbed bake. Elegant French side, ready 60 minutes.
Ingredients
Equipment
Method
- Eggplant zucchini squash tomatoes bell peppers mandoline ¼-inch thin rounds. Salt eggplant slices colander 15 minutes sweat rinse pat dry paper towels. Stack separate piles even.
- 10-inch skillet medium heat 2 tbsp olive oil. Add 1 sliced onion 2 minced garlic sauté 5 minutes soft. Pour 15 oz crushed tomatoes 2 tsp thyme 1 tsp herbes de Provence simmer 10 minutes thick fragrant.
- 9-inch round baking dish pour sauce even base. Parchment circle trace cut line dish. Arrange veggie slices upright alternating eggplant zucchini squash tomato pepper spiral tight pretty. Drizzle 1 tbsp olive oil sprinkle 1 tsp salt ½ tsp pepper thyme sprigs.
- Preheat 375°F. Foil tent loose baking dish 30 minutes steam tender. Foil off bake 10 minutes veggies caramel edges sauce bubble. Rest 10 minutes slices hold.
Notes
- ¼-inch mandoline slices uniform bake even no raw thick mush thin; eggplant salt draws bitter water crisps edges. Stack piles organized grab easy arrange.
- Sauce base simmer thick clings no watery bake; onion garlic first blooms aromatics Provence soul. Parchment circle lifts clean pretty slices intact serve.
- Foil tent 30 minutes steams slices through; uncovered 10 caramelizes sugars tomato sweetens peppers char. Spiral tight fills dish pretty no gaps. Fresh thyme sprigs perfume lift foil.
- Make ahead assemble bake fridge 2 days reheat 350°F 15 minutes revives. Sub pattypan squash color pop. Basil chiffonade post-bake green vibrancy.
