There is a lot of debate surrounding the topic of traditional ratatouille. Some insist that the vegetables be stewed, others agree that it should be stewed then baked. My approach to ratatouille comes from a very American desire to make cooking quick and painless. There is no stewing involved in this ratatouille. Just layer and bake. I developed this ratatouille recipe many years ago and have come up with a version for each season. This particular ratatouille recipe uses summer vegetables and is probably my favorite because of the bright flavors. You can experiment with different vegetables, herbs and cheeses and find your own favorite version of baked ratatouille.
Yield: Serves 4-6
- 1 small eggplant or 1/2 large eggplant
- 1 zucchini
- 1 yellow squash
- 2 large tomatoes
- 1 medium yellow onion
- 2 cloves of garlic minced
- 1/2 cup chopped basil (or another fresh herb)
- 1/2 cup grated parmeson cheese
- 1 tsp salt
- 1/2 tsp pepper
- olive oil
Preheat oven to 400 degrees. Slice all of the vegetables into thin slices. In a 9 x 9 baking dish layer the vegetables. Either only on the top layer or also in between layers (your choice), drizzle with olive oil and top with the minced garlic, chopped basil, parmesan cheese, salt and pepper. Bake for approximately 45 minutes or until the cheese is browned juices are sizzling.