Perfect Ratatouille Recipe: Tips From A Chef

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and cabbage is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and vegetable oil is usually less expensive.

Roast one yellow bell pepper on the stove until charred, then transfer to a bowl and cover with plastic wrap for 15-20 minutes to soften the skin.

Dice half of a medium onion finely.

Grate half of a carrot on the large side of a box grater.

Use a mandoline to thinly slice one zucchini, one yellow squash, and one eggplant, being careful while using the mandoline.

Transfer the sliced vegetables to a sheet pan and cover with a wet paper towel.

Slice three plum tomatoes manually with a knife after the mandoline didn't work for them.

Clean the roasted bell pepper by removing the core and seeds, then roughly chop it.

In a saucepan over medium heat, pour some olive oil and add the diced onions, grated carrot, and leftover zucchini and squash.

Press garlic cloves using a garlic press and add them to the saucepan along with 1 tbsp of herbs de Provence, salt, and black pepper.

Add 14 oz of crushed tomatoes to the saucepan and let it simmer on low heat for about 30 minutes.

After 30 minutes, blend the sauce until smooth using a regular blender, adjusting seasoning with a pinch of salt if needed.

Assemble the ratatouille by straining the sauce through a mesh strainer into a baking dish.

Stack slices of eggplant, zucchini, squash, and tomato into towers, seasoning each layer with salt and black pepper as you go.

Lay the vegetable towers into the sauce in the baking dish, pressing them down gently to create a design.

Season the assembled dish with more salt, black pepper, and a drizzle of olive oil, and sprinkle with herbs de Provence.

Prepare a parchment paper lid (cartou) by folding and cutting it to fit the dish, then place it over the assembled ratatouille.

Bake in a preheated oven at 375°F for about 45 minutes.

Cooking Techniques

Equipment Needed

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Dietary