Ratatouille (Layered)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
152 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
Italian
Ratatouille (Layered)
Description
In this Ratatouille, a sauce is prepared by sautéing minced garlic, chopped onion, and diced carrot or red bell pepper in olive oil. Crushed tomatoes and dried herbs such as basil, thyme, and parsley are simmered together until the sauce thickens. Thinly sliced eggplant, zucchini, and tomatoes are layered on top of the sauce in a baking dish, brushed with olive oil, then covered and baked until the vegetables are tender. The last step of baking uncovered allows any excess moisture to evaporate and the vegetables to lightly brown.
The result is a visually appealing casserole with tender, evenly cooked vegetables infused with the savory herb-spiced tomato sauce. The mixture of textures includes smooth sauce, soft baked slices, and mild seasoning of salt and pepper added to taste.
This dish can be served warm or hot, working well as a side or vegetarian main. Fresh basil added after baking gives an herbaceous lift. Leftovers keep well refrigerated for up to a week.
Adjustments in the sauce such as adding extra crushed tomatoes or tomato paste can modify thickness and flavor intensity. The addition of carrots or bell peppers balances acidity with subtle sweetness. Baking time can be shortened or extended to achieve preferred vegetable firmness.
Ingredients
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- ½ small onion chopped
- ½ cup carrot or diced red bell pepper, shredded
- 14 ounces crushed tomatoes
- 1 teaspoon basil dried
- ¼ teaspoon thyme dried leaves
- 2 teaspoons parsley dried
- 1 small eggplant sliced
- 1 large zucchini sliced
- 3 Roma tomato sliced
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper or more to taste
Instructions
- Preheat oven to 375°F.
- In a large skillet, cook onion, garlic, and carrot (or bell pepper) in 2 tablespoons of olive oil over medium heat, 4-5 minutes or until tender.
- Stir in the crushed tomatoes and seasonings and simmer uncovered for 15 minutes or until thickened. Taste and season with salt and pepper.
- Meanwhile, cut vegetables to ⅛-inch thickness.
- Add the sauce to the bottom of a 2-quart baking dish. Starting with the outer edge, arrange the sliced vegetables standing up on their sides over the sauce. Brush with remaining olive oil.
- Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until vegetables are tender.
- Season with salt and pepper to taste. Sprinkle with fresh basil and serve hot or warm.
Notes
- Increase sauce volume by doubling crushed tomatoes or add tomato paste for more flavor.
- Substitute the sauce with marinara sauce if preferred.
- Replace carrot or bell pepper with a small amount of sugar for sweetness balance if desired.
- Adjust baking time for firmer or softer vegetables according to preference.
- Store leftovers in airtight container in refrigerator up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152 | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 301mg | 13% |
| Potassium | 561mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1095IU | 22% |
| Vitamin C | 43mg | 48% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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