Traditionally, each component of ratatouille is prepared independently, allowing each ingredient to cook for the proper time, and then assembled to cook briefly together in a homemade tomato sauce – a real labor of love! Consistent with this method, this recipe pre-roasts the eggplant and peppers separately, eliminating clean-up time from multiple pans and creating a beautiful presentation
Tip: Roasted bell peppers can be prepared up to a week in advance. Pepper halves can be stored in olive oil in a storage container in the refrigerator. Prep larger batches of the vegetables used in the recipe as building blocks for other recipes — once you’re roasting a batch of peppers, double it!
Roasted Ratatouille Provençal
Servings
12 Servings
Ingredients
- 2 long narrow eggplants, peeled and sliced about ¼” thick
- Kosher salt
- 1 green bell pepper halved and seeded
- 1 red bell pepper halved and seeded
- 1 yellow bell pepper halved and seeded
- 2/3 cup extra-virgin olive oil divided
- 1 large onion chopped
- 6 garlic cloves peeled and minced
- 1 teaspoon kosher salt
- 1 28 oz. can peeled whole plum tomatoes
- 2 bay leaves
- 2 teaspons fresh minced thyme
- Freshly ground black pepper
- 1 1/2 teaspoons balsamic vinegar
- 2 small zucchini scrubbed, ends trimmed and sliced ¼” thick
- 2 small yellow squash scrubbed, ends trimmed and sliced ¼” thick
- 4 plum tomatoes sliced crosswise ¼” thick
- ¼ cup fresh chopped basil leaves
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat oven to 500°F and adjust racks for upper third of the oven. Line 3 baking sheets with foil and set aside.
- Place eggplant slices in a single layer in a large colander or on top of a paper towel-lined surface. Sprinkle kosher salt liberally over eggplant and set aside for 30 minutes. Meanwhile, roast the peppers.
- To Prepare Roasted Peppers:
- Using a pastry brush, brush inside pepper halves with about 1-2 teaspoons olive oil. Sprinkle with kosher salt, and arrange in a single layer skin-side up on bak-ing sheet. Roast on rack closest to heating element for about 15 minutes or until skin appears charred. Remove from oven and cover with foil; set aside to cool. When cool enough to handle, separate charred skins from peppers and discard. Dice the skinned peppers and set aside.
- To Prepare Roasted Eggplant:
- Blot salt-soaked eggplants with paper towels to absorb excess moisture. Then, using a pastry brush, brush slices lightly with olive oil (about 2 tablespoons oil, or more as needed). Transfer eggplant slices to 2 prepared baking sheets, arranging them in a single layer. Roast eggplant in upper third of the oven until tender, rotating trays halfway through cooking – about 8-10 minutes. Remove from oven; set aside to cool. Reduce oven to 300°F.
- To Prepare Tomato Base:
- Heat about 3 tablespoons olive oil in a large, deep skillet over medium-high heat. Add onion and garlic; season with about 1 teaspoon kosher salt and stir to blend. Sauté until onions are translucent, about 5-6 minutes.
- Break up the canned tomatoes with your hands or a knife and add with juices to the pan. Add bay leaves, 1 teaspoon thyme and season with freshly ground black pepper. Continue cooking for another 6-7 minutes — mixture should be slightly thickened. Add reserved diced peppers and balsamic vinegar. Stir to blend; cook for another 1-2 minutes. Remove from heat.
- To Assemble:
- Divide tomato base between the bottoms of 2 oven-to-table casserole dishes; spread in an even layer. Layer 1 slice of roasted eggplant, zucchini, yellow squash, and plum tomato in an overlapping pattern over tomato base. Continue pattern, forming rows or concentric circles until casseroles are full.
- 2. Season to taste with salt, pepper, and remaining 1 teaspoon of thyme. Drizzle with remaining 3 tablespoons olive oil. Cover with foil or parchment and bake for 30 minutes. Raise temperature to 350°F, uncover, and bake for another 30 minutes.
- 3. Remove from oven and sprinkle basil and parsley over top.
- Can be made up to 2 days in advance.
Yes it freezes well.
Can this dish be prepared ahead and frozen?
Can this dish be made ahead and frozen? Thanks.
This recipe is delicious! I just made it for a second time this Pesach!!! @eddgieveggie