Classic French recipes such as this ratatouille seem intimidating because they require specific techniques, but that’s what makes a good cook. Perhaps you don’t try this mid-week because it requires a whole lot of chopping, but ratatouille is a great Sunday afternoon recipe listening to great music and maybe even having a glass of wine…or two.
While it’s considered a summer dish found throughout the Mediterranean coast, it’s also great in colder weather because it’s warm and comforting without the heaviness of braised meats or stews.
Plus it’s a one-pot recipe, so if you’re a lazy dishwasher like I am, it makes Sunday evenings so much better!
You can eat ratatouille on its own as a side dish, but it’s so versatile in other dishes. You can add it to pasta, or top it with an egg. It’s also amazing on great French bread. Pair it with a glass of your favorite red wine.
- 34 oz fresh tomato sauce
- 20 basil leaves
- 1 large red pepper, sliced in rings
- 1 medium red onion, sliced in rings
- 1 yellow zucchini, sliced in rings
- 1 green zucchini, sliced in rings
- 1 eggplant, sliced in rings
- 1 tomato, sliced
- 2 tablespoons olive oil
- 1.5 tablespoons dry oregano
- salt and pepper
- Preheat oven to 350 °F
- Spread ¾ of tomato sauce into a pan that will fit all of your vegetables.
- Begin to layer vegetables (i.e. tomato, then zucchini, then pepper) in a clockwise rotation beginning in the center and moving outward. Don’t worry about the order of the vegetables as you’ll have more slices of some things than others.
- Fill in any gaps between the vegetables with remaining tomato sauce. Season with salt, pepper, and dry oregano. Drizzle with olive oil.
- Bake uncovered for one hour.