Two weeks ago, I posted this photo on instagram, of my ratatouille in the making:

Following the post, people emailed, facebooked and commented, clamoring for the recipe. So dear readers, your wish is my command. This dish is delicious, has a beautiful presentation, yet is super simple to make.

So maybe this isn't the true traditional French version. But it is my version. Before we get to the recipe, let me introduce you to my sous chef, Braxton:

Okay, okay...so maybe he isn't the best kitchen help, other than quickly catching dropped veggies or sitting on my feet to keep them warm, but I think I'll keep him around...

Now that you've met the kitchen help, onto the recipe!

2 cups marinara sauce — I like Classico brand — Tomato & Basil flavor
1 japanese eggplant — I like to use the japanese eggplant because the circumference is similar in size to a zucchini which you'll understand why this is important later
1 bell pepper — whatever color your heart desires
1 zucchini
1/2 red onion
4 cloves garlic, thinly sliced
olive oil
salt & pepper
red pepper flakes

Preheat the oven to 400 degrees.

Pour marinara sauce into the bottom of a round 2 quart baking dish.

Trim the ends off the eggplant, zucchini, onion and core the bell pepper. On a mandoline, cut the veggies into very thin slices. If you don't have a mandoline, you can use a knife to carefully and very thinly slice.

Arrange the slices of veggies from the outer edge to the inside of the baking dish, alternating vegetables. Pack the slices in tight so that they stand up. Once all the vegetables are assembled in the dish, squeeze the thin garlic slices sporadically between veggie slices.

Drizzle a little olive oil overtop the veggies and season with salt, pepper and red pepper flakes. Cover the dish and bake for about 45 minutes, until the vegetables are clearly cooked, though you don't want the veggies to be mush — they should still hold their structure and the marinara sauce is bubbling up around them.

Serve alone or with pasta or even a beautiful fresh loaf of bakery bread. Or with quinoa or Israeli couscous...The options are endless.

To stay afloat of what is going on in the Passionate Parsley's kitchen and to see items that may not appear on the blog, follow me on instagram @passionateparsley

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