Ratatouille is a vegetable filled side dish- basically it is vegetables cooked in vegetable sauce. Sliced eggplant, zucchini, tomatoes, bell peppers and onions get a boost of flavour from the base of tomato sauce they are placed in. All together it becomes a cozy side dish with fresh Mediterranean flavours and a big range of nutrients.
Starting off a tomato sauce with sautéed onion and garlic gives it a first layer of strong flavour then simmering it with fresh herbs really elevates the fragrance and flavour even further- adding a lot to the sauce without needing excess added fats, artificial flavouring or sugars.
Ratatouille originated in the South of France and there are many different ways to cook it but standing the vegetables on their sides really shows off their rainbow of colours and keeping the slices large means than any picky eaters can pick around whatever they do not like- a good feature for families and larger groups with different tastes.
- Tomato Sauce
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh oregano, chopped finely (or 2 teaspoons dried)
- 2 tablespoons fresh basil, chopped finely (or 2 teaspoons dried)
- 1 tablespoon fresh thyme, chopped finely (or 1 teaspoon dried)
- 1 tablespoon tomato paste
- 1 onion, chopped finely
- 1 garlic clove, minced
- 1 28 oz (796 mL) can crushed tomatoes
- *or 3 cups already prepared tomato sauce
- Top Layer
- 6 roma tomatoes, sliced
- 7 baby eggplants, sliced
- 1 zucchini, sliced
- 2 small onions, sliced
- 3 bell peppers, sliced
- 3 sprigs fresh thyme
- 2 sprigs fresh oregano
- Tomato Sauce
- Set up a large pot over medium high heat on the stove and heat up the oil. Add in the onion and garlic and sautée until onions are softened and translucent, around 5 minutes. Add in the crushed tomatoes, tomato paste, balsamic vinegar, oregano, basil and thyme. Reduce heat to medium low and leave to simmer for 30 minutes, stirring occasionally.
- Preheat oven to 400°. Pour the tomato sauce into the bottom of an ovenproof baking dish (around 2 inches deep, 11 inches in length and 8½ inches in width). Line up the vegetables and arrange them evenly around the dish then place the fresh thyme and oregano in between. Bake for 40 minutes, check at the 30 minute mark and if the tops of the vegetables are browning place a large piece of foil over for the last 10 minutes. Optionally serve with fresh basil
Ratatouille is great for vegetarians because it is relatively heavy and satisfying for a vegetable dish and goes well with whole grains like brown rice or pasta or it pairs well with both fish and meat. We served it with grilled steaks and roasted potatoes and yams for a leisurely family dinner.