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Ratatouille

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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner, Lunch
Ingredients Method

Ingredients
  

  • 2 large eggplants, preferably Chinese eggplants sliced into ¼ inch slices
  • 2 zucchinis sliced into ¼ inch slices
  • 3 yellow squashes sliced into ¼ inch slices
  • 3 Roma tomatoes diced
  • 1 large onion finely chopped
  • 5 cloves garlic minced
  • 1 large carrot diced
  • 1 celery root, diced,
  • 1 red or green pepper diced
  • 1 small 12oz can of tomato sauce
  • 6 leaves of fresh basil chopped
  • Kosher salt
  • Black pepper
  • Olive oil
  • Parmesan cheese

Method
 

  1. Preheat the oven to 280 degrees
  2. In a large ovenproof pan or Dutch oven, drizzle two tablespoons of olive oil and cook the onions and garlic over a medium flame until the onions become translucent and the garlic golden
  3. Add the celery, carrots, peppers, tomato sauce and diced tomatoes into the pan and cook until they soften and the mixture thickens. Add the basil, a dash of salt and pepper to taste and mix
  4. Using a large spoon, smooth out the sauce around the pan so it becomes a base of sauce
  5. Take the eggplant, zucchini, squash and layer them in any order you wish in a circle around the pan so it forms colorful rings that cover the sauce base
  6. Drizzle olive oil over the ratatouille and sprinkle a dash of salt, pepper and some of the chopped basil
  7. Cover in aluminum foil and bake for about 3 hours, or until the vegetables begin to soften
  8. Afterwards, take the foil off and bake for about half an hour uncovered until the vegetables roast
  9. Let sit for ten minutes and sprinkle some parmesan cheese to garnish
  10. Serve and enjoy! You can either eat it as is or use it to accompany a side of rice