The Best Homemade Ratatouille
French
Ratatouille originated from the Provence region of France and has since become a worldwide favorite. It is known for its humble ingredients list and amazing fresh flavor. Serve this recipe as a side dish or even a main course. We are certain you will love this beloved classic as much as we do!
There are three main components to Ratatouille. The veggies, the tomato sauce, and the infused oil. Make sure to choose high-quality ingredients for each component as all of the amazing flavor will come from the quality of veggies you choose.
Ingredients
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1 Large Eggplant or 2 small
6 Roma tomatoes
1 large yellow squash or 2 small
1 Large Zucchini or 2 small
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3 tablespoons olive oil
1 large white onion, diced
6 cloves garlic, minced
2 Bell Peppers, seeded and diced (red, yellow, and/or orange)
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
4 C crushed tomatoes
3 tablespoons thinly sliced fresh basil
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3 tablespoons thinly sliced fresh basil
2 teaspoon minced garlic
2 tablespoons finely chopped fresh parsley
2 teaspoons Fresh Thyme Leaves
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
5 tablespoons Olive Oil
Directions
Preheat the oven to 385˚F.
Using a sharp knife or a mandoline, carefully slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆- inch thick rounds, set aside.
For the sauce, heat the olive oil in a No. 10 skillet over medium-high heat. Add the diced onion, diced garlic, and diced bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the 4 cups crushed tomatoes. Stir until the ingredients are fully incorporated.
Bring sauce to a simmer, once simmering, lower heat to low and continue cooking for 5 minutes. Stir occasionally. Remove from heat, then add the chopped basil. Stir once more, then smooth the surface of the sauce with a wooden spoon or spatula.
Arrange the veggies in alternating slices, (refer to photo) on top of the sauce, working from the outer edge to the center of the pan. Season with salt and pepper.
For the infused oil, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
Serve immediately as the main course or side.
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We love how The Uncomplicated Chef keeps dessert elegant and simple.
Her Cherry Cornmeal Spoon Cake is exactly the kind of recipe we love, juicy cherries, a simple cornmeal batter, and a scoop of vanilla ice cream to finish it off. Perfect for a simple summer night treat.
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