- ¼ cup olive oil
- 2 pounds eggplant sliced ½ inch thick and salted (see below) then quarter the slices
- 2 large yellow onions sliced
- 1 red bell pepper cored, seeded and sliced
- 1 yellow bell pepper cored seeded and sliced
- 1 pound zucchini stems removed, cut into chunks
- 2 -4 tomatoes I used heirlooms from my garden, roughly chopped
- Fresh thyme and oregano used a few sprigs of each, stripped from the stem
- 8 Garlic Cloves peeled and roughly chopped
- Salt and pepper to taste
- Cover sides of sliced eggplant with salt (heavily coated). Set aside for an hour if possible.
- Rinse the eggplant slices well to remove the salt. Pat dry with a kitchen (not paper) towel.
- Proceed with recipe preparation.
- Preheat the oven to 350 degrees.
- Pour 2 tablespoons of the olive oil into a heavy casserole dish and rotate the casserole to spread the oil.
- Add all the vegetables, herbs, garlic, salt and pepper into the casserole. Drizzle remaining two tablespoons of olive oil on the top.
- Place in the heated oven, uncovered, and bake for 1 hour. During the cooking time, stir the vegetables once or twice so they are sure to cook evenly.
- Garnish with fresh herbs and serve as a side dish or over rice!
Sarah Catherine says
Oh how I love fall! Ratatouille sounds really good. I don't ever think I've had it before but my mom used to make something called jumbot that sounds really similar…kind of like take a bunch of veggies and herbs and throw them together in a pot kind of deal. Love it!
Highly delicious! You can never go wrong with these ingredients! Especially aubergine/eggplant.
So autumn; on my menu next week! Thanks for sharing!
Lea Ann says
Beautiful dish. I've never made Ratatioulle … looks perfect for Fall. And would you please keep that “F” word up in Boulder. I've got too many tomatoes that need to ripen before that happens. 🙂
This is gorgeous! I really love Ratatouille…the flavors are always so nice around Fall time
Wow… the rich colors! This is a stunning ratatouille. I bet the 'gawker' and the 'spotting' were all over that photo! I adore your story about San Fran memories at your grandparents house. How special!
Oh, I adore ratatouille….and yours is picture perfect!
The Mom Chef says
You and I have been on the same eggplant track. Even though I grew up with it, being in a Mediterranean family, I never liked it. My reason was more the bitter flavor than the sliminess, but they come from the same place and the salt step cures both ills.
Anyhow, I love the look and texture of your ratatouille, which I have now come to embrace as well. I like the fact that it's not a mushy blob on the plate but each vegetable is clearly defined. It's gorgeous.
Looks awesome…anything with eggplant and tomatoes has to be good!!
Cooking with Michele says
I firmly believe in fortune cookies and have several kept in my desk drawer from over the years! Also, try a splash of balsamic vinegar in your ratatouille – really good!
Nikki @ The Tolerant Vegan says
This is stunning! My favorite thing about fall is ratatouille (and hockey season starting back up)