Remy's Ratatouille

Half Hearted Chef's Note:

I found a version of this recipe online, and made a couple of changes to suit my tastes, since I can't stand bell peppers of any kind! Select eggplant, zucchini, squash and tomatoes that are about the same size in diameter.

• Total Time: 1 hrs 25 mins
• Prep Time: 30 mins
• Cook Time: 55 mins

Ingredients:

Servings: 4

• 1 onion, finely diced
• 2 garlic cloves, very thinly sliced
• 236.59 ml tomato puree
• 29.58 ml olive oil, divided
• 1 small eggplant (Chinese eggplant)
• 1 small zucchini
• 1 small yellow squash
• 2 roma tomatoes
• 4 sprig fresh thyme
• 4.92 ml salt
• 1.23 ml black pepper

Directions:

1. Preheat oven to 375 degrees F.
2. Cut a piece of parchment to fit about half way down an oval baking dish, about 10" in the longest direction.
3. Pour tomato puree into bottom of baking dish.
4. Drop the sliced garlic cloves and diced onion into the sauce.
5. Stir in 1 tablespoon of the olive oil and season with half the salt and pepper, stirring to mix evenly.
6. Trim the ends off the eggplant, zucchini, yellow squash, and tomatoes. Using a mandoline slicer, slice each vegetable very thin, about 1/8" thick.
7. Arrange slices on top of the tomato sauce in a large spiral, overlapping each vegetable slightly, and keeping the order the same (All the vegetables may not fit, as this is more about presentation).
8. Drizzle the remaining olive oil on top and season with remaining salt and pepper.
9. Remove thyme leaves from stems and sprinkle on top.
10. Cover with parchment paper.
11. Bake for 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left.
12. Serve by scooping up layers with some sauce below, trying not to disturb the overlapping slices.

Reviews

[Cookworm]

We love this! I did not have yellow squash on hand so just used the zucchini and eggplant. This is wonderful over pasta or rice and the kids like it too.