Prep 30 mins
Cook 45 mins
The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread."
- 1 (6 ounce) can tomato paste
- 1⁄2 onion, chopped
- 1⁄4 cup garlic, minced
- 1 tablespoon olive oil
- 3⁄4 cup water
- salt & fresh ground pepper
- 1 small eggplant, trimmed and very thinly sliced
- 1 zucchini, trimmed and very thinly sliced
- 1 yellow squash, trimmed and very thinly sliced
- 1 red bell pepper, cored and very thinly sliced
- 1 yellow bell pepper, cored and very thinly sliced
- 3 tablespoons olive oil, to taste
- 1 teaspoon fresh basil leaf, to taste
- 1⁄2 teaspoon fresh thyme leave, to taste
- 3 tablespoons mascarpone cheese
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread tomato paste into the bottom of a 10x10-inch baking dish.
- Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined.
- Season with salt and black pepper.
- Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center.
- Overlap the slices a little to display the colors.
- Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper.
- Sprinkle with basil and thyme leaves.
- Cover vegetables with a piece of parchment paper cut to fit inside.
- Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.
- Serve with dollops of mascarpone cheese.
So full of flavor I could barely stand it! Wonderful dish loved by the whole family. I made a few changes to taste: instead of bell peppers, I used roma tomatoes to match the width of the other veggies, and I sprinkled some thyme, basil and oregano along with salt and pepper over the top right before baking. I added some medium grain rice fried with italian sausage as a side dish and topped it all with parmesan cheese. There are NEVER leftovers when this dish is made :-)
This is such a beautiful recipe! I cut the recipe back a little bit and made it in a 9 inch pie plate. I have never really liked ratatouille, but I think it was because my mom made it all mixed up and if I remember correctly she didn't season hers very well :) This was quite different from her's and very delicious! Made for PAC Fall '12