Ratatouille
Ingredients
Tomato Sauce Base
olive oil
15 ml
unsalted butter
14 g
garlic (minced)
1 tbsp
yellow onion (diced)
0.5 small
red bell pepper (diced)
1 small
fresh thyme (leaves only)
4 sprig
crushed tomatoes
400 g
heavy cream
30 ml
parmesan (grated)
10 g
basil (chopped)
4 leaf
dried oregano
0.75 tsp
salt
1 tsp
black pepper
0.5 tsp
red wine vinegar
5 ml
Vegetables
zucchini (sliced into rounds)
2 medium
Roma tomato (sliced into rounds)
5 small
yellow squash (sliced into rounds)
2 medium
Chinese eggplant (sliced into rounds)
2 large
Assembly and Garnish
olive oil
15 ml
salt
1 tsp
black pepper
0.5 tsp
parsley (chopped)
2 tbsp
Instructions
Make the sauce
In a pan over medium heat, add olive oil and unsalted butter. Once butter melts, add diced yellow onion and red bell pepper and cook until softened. Add garlic and thyme leaves and cook just until fragrant.
Add tomatoes and simmer
Stir in crushed tomatoes, heavy cream, grated parmesan, chopped basil, dried oregano, salt, pepper, and red vinegar. Let everything simmer for a few minutes to bring the flavors together.
Blend the sauce
Use an immersion blender directly in the pan and blend until completely smooth. If using a regular blender, carefully transfer the sauce and blend until smooth.
Prep the vegetables
Thinly slice the zucchini, Roma tomatoes, yellow squash, and Chinese eggplant into even rounds. Use a mandolin slicer for quick, uniform slices or do this manually with a sharp knife.
Assemble the ratatouille
Spread the blended tomato sauce evenly across the bottom of a 30 cm circular baking dish. Arrange the sliced vegetables upright in a tight, circular pattern, starting from the outer edge and working your way inward until the center is filled. Drizzle lightly with olive oil and season with salt and pepper.
Bake covered
Cover with foil and bake at 190°C until the vegetables are tender, about 30 to 35 minutes.
Bake uncovered
Uncover and bake another 15 to 20 minutes until lightly caramelized on top.
Rest and garnish
Let rest for a few minutes before serving. Garnish with chopped parsley and an extra drizzle of olive oil if desired.
Storage
Tastes even better the next day. Store covered in the refrigerator.
Notes
• Ratatouille can be assembled a day ahead and refrigerated before baking
• Chinese eggplant skin becomes tender when baked - no need to peel
• A 23x33 cm rectangular baking dish works well too - arrange vegetables in rows
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