Delicious Well-Seasoned and Spicy Baked Ratatouille
Ratatouille is a classic French dish that showcases the flavors of summer vegetables. This baked version layers the vegetables beautifully and infuses them with herbs and spices for a deliciously comforting meal. Here’s how to make it!
Ingredients
For the Ratatouille
– Vegetables:
– 1 medium eggplant, sliced into thin rounds
– 2 medium zucchinis, sliced into thin rounds
– 2 medium tomatoes, sliced into thin rounds
– 1 large bell pepper (red or yellow), sliced into thin rounds
– 1 medium onion, sliced into thin rounds
– 3 cloves garlic, minced
– Herbs and Spices:
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon smoked paprika (for a spicy kick)
– ½ teaspoon red pepper flakes (adjust to taste)
– Salt and pepper, to taste
– Olive Oil:
– ¼ cup extra virgin olive oil
– Fresh Herbs (for garnish):
– Fresh basil or parsley, chopped
### For the Sauce
– Tomato Base:
– 1 can (14 oz) crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon sugar (optional, to balance acidity)
– Salt and pepper, to taste
Cooking Instructions
Step 1: Prepare the Sauce
1. Make the Tomato Sauce:
– In a saucepan over medium heat, add a drizzle of olive oil.
– Sauté the minced garlic until fragrant (about 1 minute).
– Add the crushed tomatoes, tomato paste, sugar (if using), salt, and pepper.
– Let it simmer for about 10 minutes, stirring occasionally. Set aside.
Step 2: Prepare the Vegetables
2. Slice the Vegetables:
– Wash and slice the eggplant, zucchinis, tomatoes, bell pepper, and onion into thin rounds (about ¼ inch thick).
– If using eggplant, sprinkle with salt and let it sit for 15 minutes to draw out moisture and bitterness. Rinse and pat dry.
Step 3: Assemble the Ratatouille
3. Layer the Vegetables:
– Preheat your oven to 375°F (190°C).
– In a baking dish, spread the prepared tomato sauce evenly across the bottom.
– Begin layering the sliced vegetables in a circular pattern, alternating between the eggplant, zucchini, tomatoes, bell pepper, and onion. You can create a spiral or simply layer them in rows.
– Drizzle the vegetables with olive oil and sprinkle with thyme, oregano, smoked paprika, red pepper flakes, salt, and pepper.
Step 4: Bake
4. Bake the Ratatouille:
– Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
– After 30 minutes, remove the foil and bake for an additional 20-30 minutes, or until the vegetables are tender and slightly caramelized.
Step 5: Serve
5. Garnish and Serve:
– Once baked, remove from the oven and let it cool slightly.
– Garnish with fresh basil or parsley before serving. Enjoy it warm as a main dish or a side!
Useful Tips and Notes
– Vegetable Variations: Feel free to add or substitute vegetables like squash, mushrooms, or even carrots based on your preference.
– Serving Suggestions: Ratatouille pairs well with crusty bread, over rice, or as a side to grilled meats or fish.
– Make Ahead: This dish can be made ahead of time and reheated. The flavors often improve after a day in the fridge.
– Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months.
– Spice Level: Adjust the amount of red pepper flakes and smoked paprika to suit your spice preference.
Enjoy your delicious, well-seasoned, and spicy baked ratatouille!
