I often make ratatouille with end of summer/fall vegetables of tomatoes, zucchini, eggplants and peppers. I chop them all up into cubes and cook them in a big pot until they are mushy and saucy and delicious, stew style.
This time, I made a different version of ratatouille, by making a sauce, overlapping the veggies on top and baking it in the oven. It was a real upgrade, tasted like an expensive restaurant dish and was a breeze to make. Try it, you will love it!
SAUCE
Put in a sauce pan the following ingredients:
A medium can of whole peeled tomatoes (I used organic)
1 large roasted red pepper. (* To roast pepper, slice it and mix with a little olive oil, salt and pepper, layer on parchment lined baking sheet and roast in 400º F/200º C oven for 20 minuted.)
2 cloves of garlic
A small pinch of saffron
Salt and pepper to taste
A teaspoon of herbs de Provence (or dried thyme)
Bring to a boil and cook for 20 minutes, covered, on small flame. Remove from heat and add a tablespoon of olive oil. Cool and blend in a blender to a smooth sauce. This sauce looks, smells and tastes amazing, don’t skip the saffron, it makes all he difference.
VEGTABLES
Slice 1 large eggplant, 1 large zucchini, 2 yellow/orange peppers and 1 red onion into slices.
Put them all in a bowl and mix with salt, pepper, herbs de Provence and a drizzle of olive oil until well coated.
ASSEMBLING
Spoon the sauce into a parchment lined casserole dish,
Layer the vegetables on top, alternating and overlapping.
Bake in 350º F/175º F oven for 25-30 minutes, until vegetables are soft.
Serve with lots of fresh chopped parsley.
Enjoy!
This looks amazing, Rachel! I will have to give this recipe a try.