French Cuisine
Ratatouille ingredients:
- 1 medium eggplant, very thinly sliced
- 1 medium summer squash, very thinly sliced
- 2 large carrots, very thinly sliced
- 2 medium tomatoes, very thinly sliced
- 1 medium bell pepper, very thinly sliced
- 1 tbsp olive oil
- Several sprigs fresh thyme
- Salt to taste
- Pepper to taste
Sauce ingredients:
- 1 tbsp olive oil
- 1 ¼ cups tomato puree or sauce
- 1 roasted red pepper, finely chopped
- ½ large onion, diced
- 3 cloves garlic, minced
- 1 tsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt to taste
- Pepper to taste
Directions:
- Preheat oven to 375 F.
- If you have a mandoline chopper, use it to very thinly
slice your vegetables. If you don't have one, use a sharp knife to slice them
as thinly as you can.
- In a larger casserole or baking dish, spread 1 tbsp olive
oil and tomato puree across the bottom.
- Stir in roasted red pepper, onion, garlic, balsamic
vinegar, thyme and basil and season with salt and pepper.
- Starting at the outer edge of the dish and moving inwards
in circles, begin layering the veggies alternately, overlapping each just
slightly. Do this until you've reached the center of the dish.
- Drizzle 1 tbsp olive oil over the vegetables and add salt
and pepper to taste.
- Lay the thyme sprigs on top of the vegetables.
- Cover with foil and bake for 45 to 50 minutes, until
vegetables are fully cooked and tomato sauce is bubbly.
- Serve with rice, potatoes, or crusty bread.