Remy's Ratatouille

Recipe by Carol
READY IN: 1hr 25mins




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