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T's Ratatouille Recipe

Ingredients

How to make it

  • Preheat oven to 375 degrees F.
  • Pour crushed tomatoes can into bottom of an oval baking dish, approximately 10 inches across the long way. Mix the garlic and chopped onion into the sauce, stir in two tablespoons of the olive oil, the 1/2 cup ricotta cheese, and season the sauce generously with salt and pepper.
  • Trim the ends off the eggplant, zucchini and yellow squash. Cut the ends off the red pepper and remove the core, leaving the sides intact, like a tube.
  • On a mandoline, or with sharp knife, cut the eggplant, zucchini, yellow squash, Roma tomatoes, and red pepper into very thin slices, approximately 1/8 - 1/12 inch thick.
  • Atop the tomato sauce, arrange slices of prepared vegetables circling from the outer edge to the inside of the baking dish, overlapping so just a crescent of each surface is visible, alternating vegetables.
  • Drizzle the remaining 2 tablespoons olive oil on the vegetables and season with salt and pepper. Remove the leaves from the thyme stems. Sprinkle the fresh thyme over the dish. Or Italian seasoning could be substituted.
  • Bake for approximately 60 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
  • Serve over rice or just enjoy it in a bowl.

Reviews & Comments 1

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  • mommyluvs2cook 10 years ago
    This sounds delicious and I love your picture!! Bookmarked :)
    Was this review helpful? Yes Flag

The Cook

neidl32 Syracuse, NY

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