Ratatouille
Thinly sliced zucchini, tomato, yellow squash, and Chinese eggplant layered over a rich roasted and blended tomato cream sauce and baked until tender and lightly caramelized.
Ingredients
For the Sauce
- 2 red peppers
- 3 small red onions
- 1 tomato
- 2 to 3 chillies
- 3 to 4 garlic cloves
- 5 to 6 tbsp olive oil
- Salt and pepper to taste
- 1 can chopped tomatoes
- A few fresh basil leaves
- 250 ml cream
For Layering
- 1 to 2 zucchinis thinly sliced
- 5 to 6 medium Roma tomatoes thinly sliced
- 1 to 2 yellow squash thinly sliced
- 1 to 2 large Chinese eggplants thinly sliced
- Olive oil
- Flaky salt
- Black pepper
Instructions
- Preheat the oven to 200°C. Place the red peppers, red onions, tomato, chillies, and garlic in a baking dish. Drizzle with olive oil, season with salt and pepper, and roast for 15 to 20 minutes until soft and slightly charred.
- Transfer the roasted vegetables and their juices to a blender and blend until smooth. Pour into a pan and add the chopped tomatoes and basil. Cook over medium heat for 5 to 10 minutes until slightly thickened. Stir in the cream and cook for a few more minutes. Taste and adjust seasoning.
- Thinly slice the zucchini, Roma tomatoes, yellow squash, and Chinese eggplant into even rounds.
- Reduce the oven to 190°C. Pour the sauce into the base of your baking dish and spread evenly. Arrange the sliced vegetables upright in a tight layered pattern on top, alternating the different vegetables as you go. Drizzle with olive oil and season with flaky salt and black pepper.
- Cover tightly with parchment paper and bake for 30 minutes. Remove the parchment and bake for a further 10 to 15 minutes until the tops are lightly caramelized.
- Rest for a few minutes before serving.