Baked Ratatouille is an Occitan delight made famous from the movie. Put together this simple and beautiful vegetarian dish in a jiffy and enjoy the flavors.
Like most of you, V fell in love with Ratatouille post the movie. He started bugging me to no end to make the same. For the first version, we made a roasted ratatouille, it was just yum.
Ever since watching the famous Ratatouille move, I have been making ratatouille regularly in my kitchen.
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.
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.
The taste is simple and nourishing. It goes very well as a side or as a salad.
- ½ medium onion finely chopped
- 1 large tomato pureed
- 2 tbsp olive oil divided
- 1 medium sized eggplant long variety
- 1 medium sized zucchini
- 1 medium sized red pepper
- 1 medium sized yellow pepper
- to taste salt, black pepper & seasoning
- 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.
- 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.
- 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.
- Drizzle the remaining olive oil over the arranged vegetables. Season with salt & pepper & some herbs (fresh or dried).
- 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.
- 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.