Oven-Roasted Ratatouille
Recipe type: Main or Side
Serves: 6 to 8
 
Ingredients
  • 2 large eggplant, peeled and cut into ¾ inch dice
  • 3 large zucchini, cut into ¾ inch dice
  • 2 red bell peppers, cut into ¾ inch pieces
  • 1 head garlic
  • 2 large onions, peeled, quartered and sliced thin
  • olive oil, as needed
  • salt and pepper
  • ½ cup white wine (optional)
  • 4 large tomatoes, grated and skin discarded
  • OR 2 (or more) large cans peeled tomatoes, roughly chopped or pureed
  • ½ cup tomato paste (optional)
  • pinch of red pepper flakes
  • 1 to 2 teaspoons dried or fresh oregano
  • 2 bay leaves
  • 1 teaspoon dried or fresh thyme
  • handful fresh basil leaves, chopped
Instructions
  1. Preheat oven to 425ºF / 220º C.
  2. Keeping separate, toss eggplant and zucchini in olive oil. Spread on sheet pans. Sprinkle with salt. Place in the preheated oven. Stir occasionally and roast until browned and tender.
  3. Core and seed the bell peppers. Tear into large pieces and lightly coat with olive oil. Place on a sheet pan, skin side up, and roast until skin is blackened. Immediately place in a bowl and cover with plastic wrap so the trapped steam will loosen the skin, about 10 minutes.
  4. Using fingers, peel the skin off of the peppers and discard. Chop peppers and add to pot.
  5. Cut off the top of the garlic head. Place on a piece of foil. Drizzle with olive oil. Seal foil packet and roast until soft, about 20 minutes.
  6. Heat a few tablespoons of olive oil in a large Dutch oven. Add onions and cook until translucent and lightly browned.
  7. Add wine to hot pan and cook until the wine is reduced. Add tomato paste, if using. Add grated or canned tomatoes. Cook a few minutes.
  8. Add roasted vegetables. Stir to combine. Add dried herbs and red pepper flakes. Simmer until flavors meld. Adjust seasoning and stir in fresh basil.
  9. Serve immediately, next day (best) or freeze.
  10. Can be eaten as a side dish, served over pasta or polenta, served under grilled salmon or as a topping for pizza.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/oven-roasted-ratatouille/