This is a quick, easy, and delicious dish. I am a 24 year old male college student that rarely cooks, and I could make this without any problems.
1/2 onion, finely chopped
1 garlic clove, finely chopped
tomato puree (28 oz. can)
1 small eggplant
1 medium zucchini
1 medium yellow zucchini squash
1 red bell pepper
1 green bell pepper
goat cheese (optional)
mandoline (not the musical instrument)
Prep Time10 -15 minutes
Cook Time 55 minutes
Step 1: Dish Prep
Preheat the oven to 375 degrees
Put the tomato puree, onion, garlic, 1/8 tsp. salt, and 1/8 tsp. pepper into the casserole dish and stir together.
Slice the peppers, zucchini, squash, and eggplant with the mandoline. The slices should be about 1/8 in. thick. The thickness may vary slightly but don't worry, it will still taste great. Also, placing the mandoline over a medium sized bowl makes catching vegitables easier.
Step 3: Assembly
This next step may take some practice. Place the sliced vegitables vertically into the puree along the side of the dish. Alternate the slices according to vegetable color. The exact order is up to you. They should be overlapping much like a hand of cards as they spiral towards the center of the dish.
Step 4: Spice It Up
Lightly sprinkle salt, pepper, and thyme over the top of the vegetables. Now cut a piece of wax paper exactly to the shape of the dish and place it on top.
The soon to be ratatouille is ready to be placed in the oven for 55 minutes.
Step 5: Lets Eat
When the timer goes off its ready to eat. Ratatouille can be served with couscous, some other grain, goat cheese, or on its own. Enjoy.
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