Traditional Ratatouille is a French Summer Vegetable Stew that is simmered on the stove until vegetables are tender and the tomatoes are broken down. It was actually considered a peasant dish because it was made with rough cut vegetable scraps that would of otherwise ended up in the trash. It was served as a main dish or as a side dish served with pasta. The vegetables in traditional Ratatouille are: Eggplant, Yellow Squash, Zucchini, Bell Peppers, Onions and Tomatoes.
Now with baked Ratatouille I use pretty much the same vegetables but instead of using Yellow Squash I substitute red potato, and rather then having a rough cut vegetable, I slice my vegetables into thin slices and line them in a casserole dish in order to form a visually appealing pattern, and lets not forget the cheese, which just completes it. So weather you go traditional or you bake it, Ratatouille is not only a nutritionally satisfying dish it is delicious as well.
I start by dicing my onion and pepper into small pieces and sautéing them for about 10 minutes or until the onions start to become translucent. I add my minced garlic and cook for an additional 2 minutes. I add my white wine to the pan and continue cooking until the wine is absorbed.
To my onions I add a can of fire roasted diced tomatoes and my balsamic vinegar and I let that cook until bubbly.
In the meantime I slice my eggplant, zucchini, potatoes and tomatoes into thin slices using a very sharp knife or a mandolin.
I spread my cooked tomato mixture to the bottom of a medium casserole dish.
Then arranged my sliced vegetables on top of the tomato mixture in a pattern and sprinkled with Herbes de Provence and black pepper. I placed it in a 375º oven and baked for 45 minutes.
I removed the Ratatouille from the oven and topped it with grated Gruyere and Parmesan Cheese then placed it back in the oven and raising the temperature to 425º and I continued baking it until the cheese had melted and it was golden brown.
Baked Ratatouille
Ingredients:
Sauce:
- 1 Large onion diced
- 1 Yellow or orange pepper diced
- 3 Cloves garlic minced
- 1 Can diced fire roasted tomatoes ( 14 ounces )
- 1 Tablespoon olive oil
- 1/4 Cup white wine
- 1 Tablespoon Herbes de Provence
- 2 Teaspoons balsamic vinegar
- Salt & pepper
Instructions:
- Heat olive oil in a large frying pan on medium heat. Add diced onions and pepper and toss to coat. Cook until onions start to become translucent, about 10 minutes. Add the minced garlic and continue cooking for an additional 2 minutes.
- Pour in the white wine and cook until absorbed. Add diced tomatoes, Herbes de Provence, a pinch of salt and pepper and balsamic vinegar and simmer until tomatoes have broken down and sauce has become bubbly. When done spread sauce into a 9” x 11” casserole dish.
Ingredients:
Vegetables:
- 1 Small eggplant
- 1 Medium zucchini
- 3 To 4 vine ripened tomatoes
- 2 To 3 medium red potatoes
- 1/2 Cup grated Gruyere cheese
- 1 Teaspoon Herbs de Provence
- 1 Tablespoon grated Parmesan plus extra for serving
- Chopped fresh basil for serving ( optional )
Instruction:
- Using a very sharp knife or a mandolin, slice your vegetables to 1/8” thickness. Arrange vegetables in cooked sauce in casserole dish in a pattern, example, 1 slice eggplant, 1 slice zucchini, 1 slice tomato, and 1 slice potato and repeat until dish is full. Sprinkle with Herbes de Provence and place in a 375º oven for 45 minutes.
- Remove from oven and sprinkle with grated Gruyere and Parmesan cheese. Raise the oven temperature to 425º and continue baking an additional 10 minutes or until cheese has melted and is golden brown.
- Remove from oven and sprinkle with extra Parmesan and some chopped basil and serve.
- Enjoy
