Ratatouille
Posted: | Categories: Recipes | Tags:summer
Ratatouille
Melissa Ben-Ishay
I’d never made ratatouille like this, but it’s the perfect summer dish. I added a ton of veggies to the easy sauce, then sliced up zucchini, eggplants, and potatoes to soak it all up. It was so good, and the perfect dinner to enjoy on a cool summer evening. Remember to serve with crusty bread to sop up every last swirl of the sauce.
Ingredients
For the sauce
- 2 teaspoons avocado oil
- 1 yellow onion, chopped
- 3 carrots, grated
- ¾ teaspoon salt, divided
- 1 red pepper, chopped
- 1 lb. Roma tomatoes (or any other tomato you have)
- 1 head garlic, chopped (about 12-15 cloves), divided
- 1½ tablespoons tomato paste
- 2 teaspoons garlic powder
- 2 teaspoons sweet paprika
- Black pepper
- ½ cup broth (any kind)
For the vegetables
- 2 zucchini, cut into ½” thick slices
- 2 eggplants, cut into ½” thick slices
- 1 lb. yellow baby potatoes, cut into ⅓" thick slices
- 2 tablespoons fresh oregano, chopped
- ¼ cup olive oil
- 1½ teaspoons salt
- ½ teaspoon garlic powder
- Black pepper
Directions
Heat the avocado oil in a large braiser over medium heat. Add the onion and cook, stirring occasionally, until softened. Add the carrots to the braiser and season with ¼ teaspoon salt and a few turns of pepper.
Stir in the chopped red pepper, and chop the tomatoes (removing the nub). Add the tomatoes to the pot and cover. Cook over medium heat for 5 minutes.
- Chop the garlic and add half of it to the braiser. Increase the heat to medium-high.
- Stir in the tomato paste, garlic powder, sweet paprika, ½ teaspoon salt, and a few turns of black pepper. Mix everything together.
- Cover the braiser and cook for 15 minutes.
- Meanwhile, preheat the oven to 375°F. In a large bowl, combine the zucchini, eggplant, potatoes, remaining chopped garlic, chopped oregano, olive oil, 1½ teaspoons salt, ½ teaspoon garlic powder, and a few turns of black pepper. Toss well to coat.
- Create small stacks with alternating layers of the zucchini, eggplant, and potatoes.
- Uncover the pan and deglaze with the broth, stirring to get up any bits that might be sticking to the bottom.
- Nestle the stacks of veggies into the sauce in concentric circles. (If you have extras of any of the veggies, throw them in the middle.)
- Cover the braiser and bake for 2 hours 15 minutes.
- Remove from the oven and let sit, covered, for 30 minutes before serving.
