Remy's Rustic Country Ratatouille
A refined yet comforting vegetarian stew, featuring thinly sliced garden vegetables baked until tender and fragrant. This dish captures the essence of fresh, simple ingredients elevated through careful preparation, much like finding beauty in unexpected places.
Directions
- 1
Preheat oven to 375°F (190°C).
- 2
For the sauce, heat 1 tablespoon of olive oil in an oven-safe baking dish or Dutch oven over medium heat. Add the sliced yellow onion and cook until softened, about 5-7 minutes.
- 3
Add the minced garlic and cook for 1 minute more until fragrant. Stir in the crushed tomatoes, dried herbs de Provence, salt, and pepper. Bring to a simmer, then remove from heat.
- 4
Thinly slice the eggplant, zucchini, and Roma tomatoes into 1/8-inch thick rounds. A mandoline slicer is recommended for even slices.
- 5
Begin layering the sliced vegetables over the tomato sauce in an alternating pattern (eggplant, zucchini, tomato), arranging them tightly in concentric circles or rows until the dish is full.
- 6
Drizzle the remaining 1 tablespoon of olive oil over the layered vegetables. Sprinkle with fresh thyme, salt, and pepper.
- 7
Cover the baking dish with parchment paper and then foil. Bake for 30 minutes. Uncover and continue to bake for another 15-20 minutes, or until the vegetables are very tender and lightly browned.
- 8
Let the ratatouille rest for 10 minutes before serving. Garnish with fresh chopped parsley.