INGREDIENTS
Sauce
2 tablespoons extra virgin olive oil
2 garlic cloves, minced or pressed
1 red bell pepper, finely chopped
1/2 of a yellow onion, finely chopped
1 cup organic tomato purée (or 1 (14-ounce) can crushed tomatoes)
1 large sprig of fresh thyme (or 1/2 teaspoon dried thyme)
Kosher salt (or fine sea salt) and freshly ground black pepperVegetables
2 zucchini
1 Japanese eggplant
2 yellow squash
4 Roma tomatoes
3 small Yukon Gold potatoes (optional)Topping
1 tablespoon extra virgin olive oil
1–2 teaspoons balsamic vinegar
Fresh herbs like basil and thyme if you have them on hand
INSTRUCTIONS
Sauce
1. First, combine the olive oil, garlic, onion, and bell pepper in a medium skillet over medium-low heat and cook until very soft (but not browned), about 8-10 minutes.
2. Next, add the tomato purée (or crushed tomatoes) and a thyme sprig and simmer over low heat until the vegetables are very soft and the sauce has reduced, about 10 minutes.
3. Then season to taste with salt and pepper (about 1/2 teaspoon salt and a few spins of black pepper). And discard the thyme stem once the sauce is ready.
4. Reserve 2 tablespoons of the mixture and then spread rest into the bottom of an 8-inch baking dish or skillet. A pie dish or any skillet both work great.
Vegetables
1. Prep the vegetables while you make the sauce. Remove the ends of the vegetables and then cut them into even slices about 1/16-inch (4 mm) thick using a mandoline (or sharp knife).
2. In a glass or ceramic baking dish or stainless steel skillet (avoid cast iron), arrange alternating slices of the prepared vegetables over the tomato sauce, overlapping so that a bit of each piece is visible. You may have a few that do not fit. Arrange in an alternating pattern (I did eggplant, tomato, yellow squash, zucchini, potato.)
3. Next, cover the dish with a parchment paper round (or foil) and bake until vegetables are tender, but not soggy, and the tomato sauce is bubbling, about 60 minutes. Remove the parchment paper and continue cooking uncovered for an additional 30 minutes. When done, the vegetables will be cooked through but not browned.
4. You can serve the ratatouille right away, with a drizzle of olive oil, balsamic vinegar, and fresh herbs (see below). Or store it in the fridge for 2-3 days. Serve it cold or reheat it in the oven (at 350 degrees) until warm.
Serve
1. In a small bowl, combine the reserved 2 tablespoons of tomato sauce with a tablespoon of extra virgin olive oil, a teaspoon of balsamic vinegar, fresh herbs, and salt and pepper to taste. Then drizzle the mixture over the ratatouille before serving.
credit: elizabethrider.com