Creamy & Smoky Ratatouille - The BEST Ratatouille Recipe! Just like in the movie!!

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lower in calories and mushrooms are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is generally less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil has a longer shelf life and is often cheaper.

Heat a large frying pan over medium heat and add Pompeian robust extra virgin olive oil.

Add 1 large diced red bell pepper and 1 large diced onion to the pan; toss together and cook for about 4-5 minutes until translucent but not brown.

Add 4 minced garlic cloves to the pan.

Stir in 2 teaspoons of smoked paprika, 1 tablespoon of French herbs, ground black pepper, and a generous amount of salt.

Add 1.5 cups of crushed tomatoes, 1 teaspoon of sugar, and 2 tablespoons of Pompeian organic balsamic vinegar to the pan; let it simmer on low heat for a few minutes.

Chop a few basil leaves and add them to the sauce.

Pour in 0.5 cup of heavy cream, stir it in, and take the sauce off the heat.

Slice heirloom tomatoes, yellow zucchini, green squash, and Chinese eggplant as thinly as possible, ensuring even thickness for cooking.

Create small stacks of the sliced vegetables on a cutting board.

Spoon about three-quarters of the prepared sauce into the bottom of a large casserole dish.

Arrange the vegetable stacks tightly into the casserole dish and spoon the remaining sauce in between the veggie slices.

Top with fresh thyme leaves and brush with Pompeian organic extra virgin olive oil.

Preheat the oven to 375°F (190°C).

Cover the casserole with foil and bake for 15 minutes.

Remove the foil, sprinkle Parmesan cheese over the top, and bake for an additional 10-15 minutes.

Optionally, place under the broiler for 5-7 minutes to achieve a golden color on top.

Let the ratatouille cool for about 15-20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens