Ratatouille
There’s something magical about a dish that’s built one slice at a time. Ratatouille is simple, rustic, and full of the kind of flavors that take you straight back to family kitchens and slow summer evenings. This version layers tender vegetables over a rich tomato‑garlic sauce that fills the house with comfort.
Ingredients
Method
𝐒𝐚𝐮𝐜𝐞 𝐛𝐚𝐬𝐞
- Warm 2 tablespoons of olive oil in a nonstick pan over medium‑high heat. Add chopped onion, and minced garlic. Cook until soft, about five minutes. Stir in crushed tomatoes along with dried basil and parsley. Let the sauce simmer for fifteen minutes until it thickens. Season with salt and pepper to taste, then pour the sauce into a two‑quart baking dish.
𝐕𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞 M𝐞𝐝𝐥𝐞𝐲
- Slice one small eggplant, two small zucchini, and three Roma tomatoes. Stand the slices upright in a circular pattern over the sauce. Brush the top with the remaining olive oil.
𝐁𝐚𝐤𝐞
- Cover the dish and bake at 375°F for thirty minutes. Uncover and continue baking until the vegetables are tender. Serve warm and enjoy the colours, aroma, and comfort of this timeless classic. Enjoy!
Notes
We recently tried this recipe and it turned out beautifully. It’s such a fresh, summertime kind of meal.
