Name: Ratatouille Recipe
Total time: 125 min
Yield: 6
Cuisine: French

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Were all familiar with the charmingly animated move, ratatouille. But, how many of us have actually made this iconic dish at home? This recipe is very simple in terms of ingredients, but it packs a huge amount of flavor into one casserole dish. This is a nostalgic dish for many europeans, but it brings the flavors of the garden to any table. Julia childs version has been a staple in the cooking community for decades. Here weve added a light twist on her original: the baking time and the usage of tomatoes have been changed to make it both easier and more colorful. 

How to make Ratatouille Recipe

Rose Heichelbech

Crawler

French

<p>Were all familiar with the charmingly animated move, ratatouille. But, how many of us have actually made this iconic dish at home? This recipe is very simple in terms of ingredients, but it packs a huge amount of flavor into one casserole dish. This is a nostalgic dish for many europeans, but it brings the flavors of the garden to any table. Julia childs version has been a staple in the cooking community for decades. Here weve added a light twist on her original: the baking time and the usage of tomatoes have been changed to make it both easier and more colorful. </p>

Eggplant

Zucchini

Salt

Olive oil,  more if needed

Thinly sliced yellow onions

Green bell peppers,  sliced

Cloves garlic,  minced

Salt and pepper to taste

Firm,  ripe,  red tomatoes like beefsteak,  divided

Slice eggplant and zucchini into 3/8 slices. Place into a large bowl and sprinkle with salt. Allow to stand for 30 minutes. After half an hour dry each slice with a paper towel. Do the same for 1/2 pound of the tomatoes, salting and placing in a separate bowl.

step 1

Saut the eggplant in olive oil in a single layer in a large skillet over medium-high heat. Slices should only be browned slightly, so about a minute on each side. You may have to do this in batches. Repeat for zucchini. Set aside cooked, sliced veggies.

step 2

Peel, seed, and chop the remaining tomatoes. Reduce heat to medium. In same skillet saut onions and peppers in olive oil for 10 minutes. Add garlic and then tomatoes. Season with salt and pepper. Simmer covered for 5 minutes.

step 3

Preheat the oven for 375f. Stir sauce and then increase heat to medium-high. Allow to bubble for another 5 minutes or until most of the liquid from the tomatoes has cooked off.

step 4

Pour most of the tomato sauce into the bottom of a 9x13 baking dish (or use a 3 or 4 quart oval dish). Make sandwiches of the eggplant, zucchini, and tomato slices. Place these sandwiches standing up in casserole dish circling the outside of the pan into a spiral. Do this until pan is full.

step 5

Take care to keep the same pattern of eggplant, zucchini, and tomato slices for a striped effect in the dish. Add more sauce as you fill up the dish with veggie slices, but dont cover the veggies. They should be about 3/4 of the way covered with sauce.

step 6

Bake covered for 40 minutes. Finish baking uncovered for 20 minutes. Serve hot or cold alongside meat or fish of your choice.

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Ratatouille Recipe

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