Oven Baked Ratatouille Tian

Have you seen the movie Ratatouille? It was brilliant, I loved it! Yeah, l know, it’s for kids, but l love these kind of movies. Not that the dish was not known enough, but l think that the movie really spread its fame all over the world.
French people can’t have enough of it, and there’s no surprise, it’s a great combination of delicious vegetables. And that’s why l love Autumn, the season of colourful veggies.
What is Ratatouille

Ratatouille is a traditional French stewed vegetable dish that can be enjoyed as a main meal or a side dish. There are lots of variations of Ratatouille.

The dish can be cooked as a stew, or you can sautée the vegetables separately before popping them in the oven to finish the dish off. The most commonly used vegetables are tomatoes, aubergines (eggplant), peppers, onions, garlic, but courgettes (zucchini), squash or others can be used.

And then, let’s not forget about the herbs, they really give this recipe the aroma we love. Feel free to use Herbes de Provence, basil, thyme, parsley or anything you like. Either dried or fresh, they are great to bring more flavour and a nice earthy kick.

While this nicely arranged variation is actually called Ratatouille Tian, the traditional Ratatouille is more like a stew, and not that fancy looking. The taste is great, by all means, but arranging it nicely makes it even more appealing.

Oven Baked Ratatouille Tian
Looks so colourful and delicious
 

Calories 78 kcal
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Ratatouille Sauce:

•     1 can Diced tomatoes (drained)
•     1 tsp Herbs de Provence
•     1 tbsp Balsamic vinegar
•     1 tbsp Olive oil
•     1/4 tsp Sea salt (to taste)
•     2 tbsp Fresh basil (chopped)
•     3 cloves Garlic (minced)

Ratatouille Vegetables:

•     3 medium Roma tomatoes (sliced)
•     1 small Onion (sliced)
•     1 small Eggplant (1 lb, sliced, and slices cut into quarters)
•     2 medium Zucchini (~3/4 lb, sliced)
•     1/8 tsp Black pepper
•     1/4 tsp Sea salt
•     1 tbsp Olive oil

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.
3. Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quart  (1.5 liters) in size.
4. Arrange the tomatoes, zucchini, eggplant, and onion in a spiral, alternating them. (You'll want the eggplant slices cut into quarters so that they are similar size to the tomato, zucchini and onion slices.) Drizzle with olive oil on top, and sprinkle with sea salt and black pepper.
5. Bake for about 30-35 minutes, until veggies are tender and sauce is bubbly at the edges.

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