French Ratatouille Recipe
If you’re like me and saw Disney/Pixar’s tale of the rat-turned-chef, you probably wondered about the dish that (spoiler alert!) humbles the crabby food critic at the end. Well, with zucchini, eggplant, Vidalia onions and beefsteak tomatoes arriving in my Full Circle delivery this week, I took it as a sign to attempt this classic French ratatouille.
The recipe itself is fairly straightforward, although I would recommend using a mandoline if you’d like to skip all the fine slicing.
- 1/2 organic Vidalia onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1 cup tomato puree
- 2 tbsp olive oil
- 1 small organic eggplant
- 2 organic tomatoes
- 1 small organic zucchini
- 1 small organic yellow squash
- Few sprigs fresh thyme
- Salt and pepper
- Preheat the oven to 375 F.
- Pour the tomato puree into a 10" baking dish.
- Drop in the sliced garlic and chopped onion, stir in one tablespoon of the olive oil and season generously with salt and pepper.
- Trim the ends off the eggplant, zucchini and yellow squash. Slice them (and the tomatoes) into very thin slices (about 1/16").
- Carefully arrange the slices of prepared vegetables on top of the sauce in neat rows, overlapping them so that just a bit of each flat surface is visible, alternating vegetables. (It's okay if you have leftovers that don't fit.)
- Drizzle the remaining olive oil over the vegetables and season them generously with fresh thyme, salt and pepper.
- Cover the dish with a piece of parchment paper cut to fit inside.
- Bake for approximately 45 to 55 minutes, or until veggies have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and the tomato sauce should be bubbling.
- Serve with some crusty French bread, or on top of polenta or couscous.
Pro tip: It’s even better the next day.
Adapted from Smitten Kitchen.