Ingredients
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Sliced
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1 eggplant
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4 roma tomatoesPick the firmest tomatoes you can find, they'll be easiest to slice thin.
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2 yellow squash
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2 zucchini
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Sauce
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1/2 onion
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2 cloves garlic
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1 yellow bell pepper
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15 oz crushed tomatoes
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Herb topping
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3 Tbsp fresh basil
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3 Tbsp fresh parsley
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1 Tbsp fresh thyme
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1 clove garlic
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1/4 cup extra-virgin olive oil
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Risotto
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4 Tbsp butter
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1 large shallot
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1 1/2 cups arborio rice
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1/2 cup white wine
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6 cups chicken broth
Directions
This recipe is inspired by the beautiful reimagined ratatouille from the Disney movie (on of my top 5 favorite movies). The dish was originally a summer stew made by French peasant families, but this more elegant version is just as satisfying and delicious. It is a little bit of a labor of love to do all the slicing and arranging, but it’s worth it. This can be used as a side dish, but with the presentation and the effort that goes into it, I like to showcase it; to make it a meal, serve it with any starch of your choosing. I did a classic risotto (yes I know, I’m mixing my French and Italian, I already scolded myself), but it is commonly served over polenta or pasta, and could even be served over potatoes, grits, or steamed rice.
Using all fresh ingredients will yeild the best results, but if you decide to attempt this with dried herbs remember that they are 3x as potent as their fresh friends (cut measurements by 1/3). Enjoy!
Steps
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1
Done
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RatatouilleThinly slice the eggplant, roma tomatoes, yellow squash, and zucchini. A mandolin works best for this, but a sharp knife works just as good. The exception is the eggplant, it's spongy texture doesn't work well on the mandolin so I always do it by hand, and since they get so big at the bottom I end up cutting them into quarters. |
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2
Done
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Small dice the onion and bell pepper. Heat a oven safe pan over medium heat (if you don't have one, just have a baking dish ready). Saute onion and bell pepper until soft, add the garlic and cook for a few seconds until fragrant. Add the crushed tomatoes and some extra fresh basil or italian herbs, season with salt and pepper. |
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3
Done
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Preheat oven to 375F. Pick a pattern of the 4 veggies and start laying them on the top of the sauce (either in the pan or separate baking dish). I like to stack 3 or 4 of the pattern in my hand and then add it to the pan. Continue until the whole top is covered. You may have some vegetables left over depending on how tight you can pack them in, but I recommend just using them the next night in a pasta :) |
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4
Done
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Chop the herbs and mix with olive oil, drizzle over the top. Cover with foil and bake covered for 40 minutes, then remove the tinfoil and bake for another 20 minutes. Allow to cool slightly, then serve as desired. |
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5
Done
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Risotto (optional)The great thing about this risotto is that it can be made in the time that the ratatouille is in the oven. |
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6
Done
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Add a ladle of warmed broth and stir slowly until it is mostly absorbed by the rice (the path of a spoon dragged through the pot won't fill), then continue adding a ladle or two of broth and stirring until the rice is al dente (I used all 6 cups of broth). Serve immediately. |
