Baked Ratatouille | Revisiting Through the Lens – 16

Baked Ratatouille

This super delicious and healthy version.

Ever since watching the famous Ratatouille move, I have been making ratatouille regularly in my kitchen. I posted a recipe for baked version here. Few weeks ago I made it again and shot it for revisiting through the lens series.

Baked Ratatouille

The taste is simple and nourishing.

It is a marvel to see every single photo tell a different story –  of composition, lighting, dish and even the skill of the photographer. I am still largely an amateur photographer and like to see my own growth in photography and hence post the series on revisiting old recipes.

Baked Ratatouille

It goes very well as a side or as a salad.

Ratatouille is a very forgiving and healthy dish where you can play with ingredients based on your choice and availability. Earlier I have made it using cucumber and this time with zucchini and squash.

Baked Ratatouille

You can play with ingredients based on your choice and availability

The taste is simple and nourishing. It goes very well as a side or as a salad.

Baked Ratatouille

Ingredients

½ medium onion, finely chopped
1 large tomato, pureed
2 tablespoons of olive oil, divided
1 medium sized eggplant (long variety)
1 medium sized zucchini
1 medium sized red pepper
1 medium sized yellow pepper
salt, black pepper and dried herbs to taste

Preparation

1.Pre-heat the oven to 190 C. In the meanwhile, pour tomato puree in the bottom of the baking dish. I used a small round dish, you can use a 10″ long oval dish as suggested in the recipe. Add chopped onions, stir in 1 tablespoon of olive oil. Season well with salt & black pepper.
2.Trim the ends of eggplant. Carefully remove the core from yellow & red pepper, leaving the shell intact. Slice them as thin as possible or use a mandoline as suggested in the recipe.
3.Arrange the vegetables atop the prepared sauce in a concentric manner and overlapping each other. Try to place them as close to each other as possible with only little edge showing of each vegetable.
4.Drizzle the remaining olive oil over the arranged vegetables. Season with salt & pepper & some herbs (fresh or dried).
5.Cover the dish with a parchment paper fitting just inside the dish & not coming outside. Bake for about 30 minutes till the veggies are tender but not burnt & the sauce has started bubbling around them. Serve hot with cheese or plain.

Notes

adapted from Smitten Kitchen

A compact arrangement of veggies is important as after baking they will shrink. So do not worry about a over filling the dish with veggies.

You can add or remove any other vegetable of your choice, in the first version I had made with cucumber instead of zucchini. Don’t be afraid and experiment.

Baked Ratatouille

Baked Ratatouille