Ratatouille is a classic French dish that's packed with vegetables. There are many variations, but it often features tasty ingredients like eggplant, zucchini and garlic. You can toss the veggies into a stew or layer them on top of tomato sauce, just like we did in the following recipe. After you bake the vegetables and add fresh herbs, they'll pair perfectly with pasta or rice.
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Things You’ll Need
28 ounces canned crushed tomatoes
2 tablespoons olive oil
1 medium red bell pepper, deseeded and diced
1 medium white or yellow onion, diced
1 tablespoon minced garlic
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons fresh thyme, chopped
4 large Roma tomatoes, sliced
3 medium zucchini, sliced
2 to 3 baby eggplants (or 1 large standard eggplant), sliced
It's best to use vegetables that are about the same width. But since this isn't always possible, you can trim the vegetables to size. For example, if you can't find baby eggplant, simply cut slices of standard American eggplant into quarters. You can also add or substitute vegetables like yellow squash, bell peppers or onions.
Preheat the oven to 375° Fahrenheit. In a large pot over medium heat, warm the olive oil. Cook the onion and red bell pepper for 5 to 7 minutes, or until the onion is tender and translucent. Add the minced garlic and cook for another 30 seconds.
Add the canned tomatoes and fresh herbs. Mix well and cook for 2 to 3 minutes.
Carefully transfer the tomato sauce to a greased 9×13" casserole dish.
Place the sliced vegetables into a dish, stacking them in a horizontal layer. Continue until the dish is full.
Drizzle balsamic vinegar on top of the vegetables.
Bake for 45 to 55 minutes, or until the sauce is bubbling and the vegetables are browned. Garnish with fresh herbs and serve with pasta, rice or quinoa. For even more flavor, top the dish with goat cheese.