Easy Baked Ratatouille to round out any Fall meal. Perfect for holiday potlucks!
* This post is sponsored by World Kitchen.
Fun to say and fun to make. This baked ratatouille is delicious and pretty. Fitted into the new CorningWare CW Line it’s going to be a stunning dish on any Thanksgiving table. Not only good-looking, the CW Line has a dish for every need. I’m looking forward to putting them all to good use.
This was my first time making and eating ratatouille. Possibly weird for a food blogger, but I spent a large portion of my life avoiding both eggplant and zucchini. I don’t really know why; when cooked properly they’re very delicious. We served this ratatouille on top of grilled thick cut toasts smeared with whipped ricotta cheese. Yes, it was as good as it sounds. I do think that ratatouille is a great way to use this season produce. Zucchini, eggplant, and peppers are all stellar currently.
This recipe is straightforward. The most complicated bits are in the preparation. The vegetables need to be sliced equally so that they cook consistently. For the tomatoes, we don’t want the skin. The easiest way to do this is to cut the tomatoes crosswise (across their middle horizontally) and grate over a box cheese grater. The image below depicts this method. It allows the juice and pulp to go into the box cutter and keep the skins out.
- 1 large zucchini
- 1 large Japanese eggplant
- 1 long red bell pepper
- 1 onion thinly sliced
- 5 to matoes on-the-vine is preferred (or 1 x 14 oz can diced tomatoes)
- 5 sprigs of thyme
- 1 tbsp olive oil
- 1 garlic clove minced
- 1 tbsp red wine optional
- salt and pepper
Preheat oven to 375° F.
Cut tomatoes in half horizontally across the middle of the tomatoes (cut crosswise). Grate, with the cut side of the tomatoes down on a box cutter. Discard tomato skins and reserve juices and pulp in box grater (see photo above).
In a small skillet heat oil over medium-high heat. Add onion and season with salt and pepper. Cook for 5-7 minutes until onion has soften and is starting to brown. Add garlic and cook, stirring for 2-3 minutes. Add red wine (if using) and deglaze the skillet. Cook allowing wine to completely reduce. Add tomato juices, pulp and thyme sprigs, and bring to a boil. Reduce heat to medium and cook until most of the tomato juices has evaporated., about 7-10 minutes. Remove from heat and set aside.
With a mandolin or a very sharp knife, cut zucchini, eggplant and pepper into 1/4" thick slices.
In a small oven-proof dish place tomato mixture on the bottom. Top in a circular repetitive patter with zucchini, eggplant, and pepper slices.
Cook in oven for 40-50 minutes until vegetables have softened, but aren't brown.