Ratatouille

Ratatouille

May 23, 2025Membership TUCG

Originating in France, Ratatouille was traditionally a way for farmers to use up excess summer vegetables such as tomatoes, eggplant, zucchini, bell peppers, and onions.

There are many different ways to prepare this dish, but this particular style is inspired by the movie Ratatouille!


 

Ingredients:

Sauce base:

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 can (14 oz) crushed tomatoes
  • Salt, pepper, and 1 tsp dried thyme or Herbes de Provence

For the spiral top:

  • 1 small eggplant
  • 1 zucchini
  • 1 yellow squash (or another zucchini)
  • 1–2 roma tomatoes

Optional garnish:

  • Fresh basil or parsley
  • Olive oil or balsamic glaze



Instructions:

  1. Make the sauce: In a skillet, sauté onion, garlic, and peppers in olive oil until soft. Add crushed tomatoes, herbs, salt, and pepper. Simmer 10–15 min. Spread into a round baking dish or oven-safe skillet.
  2. Slice the veggies: Thinly slice eggplant, zucchini, squash, and tomato into 1/8-inch rounds (a mandoline helps!).
  3. Assemble: Layer the slices in an overlapping spiral over the sauce. Alternate colours for a beautiful look.
  4. Season & bake: Drizzle with olive oil, sprinkle with herbs, salt, and pepper. Cover with parchment cut to fit inside the dish and bake at 375°F (190°C) for 40–45 minutes.
  5. Garnish: Top with fresh herbs and serve warm.


Serve with your favourite crusty bread!

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