Ratatouille
Hello gorgeous! What a fantastic dish for company, right? It looks so elegant yet it is REALLY easy to make. Ratatouille is a French dish traditionally made as a stew, with the ingredients generally containing zucchini, eggplant, bell peppers, garlic, onion and tomatoes. Truly the perfect summer dish!
The most tedious part of this recipe is slicing all the veggies and creating the spiral. Don’t worry about making an actual spiral, mine was more like concentric circles and it still looked great.
Use whatever veggies you like but this is what I used, and I didn’t even really measure so these are approximations. If you wind up with extra veggies, use them to make a Minestrone Soup!
Ingredients
2 medium green zucchini
2 medium yellow squash
4 medium Chinese eggplant (I found 2 different color varieties, one very dark purple and one that was a beautiful almost magenta color—they are almost always available at Asian markets)
3 small tomatoes (Roma is best but I couldn’t find them so I just found some small ones that worked)
2 small red bell peppers
about 10 very small cherry tomatoes (actually I found some that are even smaller at the Farmer’s Market called “spoon tomatoes” … so cute!)
1 26-oz. jar of your favorite tomato sauce (low or no oil/salt)
Method
I used a cast iron skillet but you can use any round baking vessel, such as a casserole dish or even a deep dish pie plate would work.
Lightly spray-oil the pan or skillet and spread half of the sauce in the bottom.
Slice all the veggies thin (about ¼” or so).
Arrange the veggies in a spiral pattern starting at the outside and working in.
Top with the remaining sauce and the cherry tomatoes.
Add love! 💗
Cover loosely with foil.
Bake at 350° F for one hour.
That’s it! Easy peasy and oh so beautiful. Enjoy!
