Ratatouille’s Ratatouille

November 21, 2011

So I saw this beautiful recipe on smitten kitchen http://smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee/ and fell in love. Whenever I used to make ratatouille, it always looked like lumps of grey vegetables which I couldn’t serve to my friends. But this recipe is so easy and so pretty!


2 cans of diced tomatoes

1 zuchinni

1 summer squash

1 onion

1 eggplant

2 cloves garlic

1 red or orange bell pepper

Sprinkle dried oregano

Sprinkle dried basil

Salt and pepper

2 tablespoons olive oil

1. Preheat the oven to 375°F

2. Mince the onion,and garlic cloves. Mix the onions and garlic with the two cans of diced tomatoes in the baking pan.

3. Add the oregano, basil, olive oil, salt and pepper to the tomato onion mixture. This mixture is going to be a “saucy” part of the ratatouille, so make sure to season it well.

4. Cut the eggplant length wise. Using a mandolin, thinly slice the eggplant, squash, and zucchini. Thinly slice the bell pepper.

5. Layer the sliced vegetables over the sauce. I like to put the vegetables in order eggplant-squash-zuchinni-pepper, but anything goes. It should look something like this:

6. Keep layering until the whole pan is covered.

7. Sprinkle the other tbsp of olive oil over the vegetable. Also add season the vegetable with a little salt and pepper.

8. Cut a piece of parchment paper to fit the inside of the baking pan. Cover the ratatouille.

9. Bake for 45-55 minutes. The tomato sauce should be bubbling around the sliced vegetables. The vegetable should look cooked, but not mushy.

I suggest serving this dish with quinoa, but couscous or crusty bread works as well. Now you can impress your friends with this pretty dish!

Now listening to: Flightless bird, American Mouth – Iron and Wine

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