Go Back

LATE SUMMER RATATOUILLE

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: dinner, Side
Cuisine: Italian
Servings: 4 as a side

Ingredients

Tomato Sauce

  • 1 pound tomatoes
  • 1 garlic clove minced
  • Salt to taste

Veggies

  • 4 fingerling or new potatoes sliced into 1/4-inch-thick pieces
  • 1/2 Japanese eggplant sliced into 1/4-inch-thick pieces
  • 1 medium-size tomato sliced in half lengthwise, then in 1/4-inch-thick slices
  • 1 thin red or orange bell pepper sliced in half lengthwise, then in 1/4-inch-thick slices
  • 1 to matillo sliced in half lengthwise, then in 1/4-inch-thick slices

Herb Seasoning

  • 8 –10 basil leaves chopped
  • 1 teaspoon garlic minced
  • 2 tablespoons parsley chopped
  • 2 teaspoons fresh thyme
  • 4 tablespoons olive oil
  • Salt to taste
  • Pepper to taste

Instructions

  • Preheat oven to 400°F. and move one rack to the top slot in the oven.
  • For the sauce, cut the tomatoes in half and grate on a box grater, discarding the remaining skins. Cook on medium-low heat in a wide, nonreactive skillet with garlic until thickened into a sauce, about 15 minutes. Season with salt to taste.
  • Prep all your veggies while the tomato sauce is cooking. In a small bowl, mix all the herb-seasoning ingredients and set aside. Spread tomato sauce on the bottom of a 9x9-inch baking dish. Stack veggies by alternating layers of potatoes, tomatoes, peppers, eggplant, and tomatillos. Spoon the herb seasoning over the vegetables.
  • Cover with foil and bake for 20 minutes, remove foil, and bake for an additional 10 minutes. Move pan to top rack and broil for 2 additional minutes to add some char to the veggies.