Recipe #15 : Ratatouille

Being a big fan of the Pixar movie, I have tried this recipe several times over the years. This dish is surprisingly easy, wonderfully healthy and just beautiful to look at. 

INGREDIENTS

For the veg topping: 

1 eggplant

2 tomatoes (Roma kind) 

1 yellow squash

1 zucchini

(Tip: for aesthetic purposes, make sure all veggies look similar- same diameter)

For the sauce: 

2 tablespoons olive oil

1 onion, diced finely

4 cloves garlic, minced

1 red bell pepper, diced finely

Tomato paste (made from 2 medium tomatoes)

2 tablespoons chopped fresh basil

1 tsp paprika

salt, to taste

pepper, to taste

For the seasoning: 

2 tbsp chopped fresh basil, from 8-10 leaves (fresh works best, or replace with 1tbsp dried basil)

1 tsp garlic, minced 

2 tbsp fresh parsley, chopped (or use dried version) 

2 tsp, fresh thyme (or use dried version)

salt, to taste

pepper, to taste

1 tsp paprika (optional)

4 tablespoons olive oil

METHOD: 

- Preheat the oven for 375˚F. 

- Slice the eggplant, tomatoes, squash, and zucchini into approximately 1-mm thick rounds, set aside.

- For the sauce: Heat the olive oil in a pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the tomato paste/ puree. Cook until combined. Remove from heat before adding the basil. Transfer sauce into an oven-safe dish and smooth/ flatten surface.

- Combine all the ingredients needed for the seasoning in a big bowl and add in the vegetable slices. Make sure to uniformly coat all slices with the seasoning. 

- Arrange the veggie slices over the sauce in alternating colors in a circular pattern. 

- Cover the dish with aluminum foil and bake for 30 mins, uncover and bake for another 20 mins. 

- Serve warm.