Ratatouille Pasta
A delicious fusion of French and Italian cuisine
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About This Recipe
Ratatouille is a classic French Provençal stewed vegetable dish, originating from Nice. This version features beautifully arranged vegetables in a rich tomato sauce, creating a dish that's as visually stunning as it is delicious. Perfect as a main vegetarian course or as a side dish.
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 red bell peppers, diced
- 2 cans (14 oz each) crushed tomatoes
- 1 bay leaf
- 2 tablespoons fresh basil, chopped
- 1 teaspoon herbs de Provence
- Salt and pepper to taste
For the Vegetables:
- 2 medium eggplants, sliced
- 6 Roma tomatoes, sliced
- 2 yellow squash, sliced
- 2 zucchini, sliced
- 2 tablespoons olive oil
- Fresh thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- For the sauce: Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened.
- Add bell peppers and cook for 5 minutes.
- Add crushed tomatoes, bay leaf, basil, and herbs de Provence. Simmer for 15-20 minutes.
- Transfer sauce to a baking dish.
- Arrange sliced vegetables in alternating patterns over the sauce.
- Drizzle with olive oil, sprinkle with thyme, salt, and pepper.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake for an additional 20 minutes until vegetables are tender.
- Let rest for 10 minutes before serving.
Pro Tips
- Slice vegetables to uniform thickness for even cooking
- Salt eggplant slices and let them sit for 30 minutes to remove bitterness
- Use a mandoline for perfectly even slices
- Can be served hot or at room temperature
