Inspired by the France Pavilion and movie Ratatouille, we made… Ratatouille! Believe it or not, it was much easier, and delicious, than I thought it would be! It help’s that we love roasted veggies, but the sauce really took it up a notch. I suggest making this as a side instead of the main dish like in the movie, it’s not very filling. I suggest roasting a chicken or baking fish to serve with it.
Hope you enjoy this classic dish at you next family Disney movie night!
Ingredients2 tbsp extra-virgin olive oil 1/2 medium white onion, finely chopped 1 15oz can petite diced tomatoes, drained 1 garlic clove, minced 1 tsp sugar 1 Tbsp balsamic vinegar 1 tsp fresh thyme leaves 1 tsp dried oregano salt and pepper to taste
1-2 medium zucchini 1 medium eggplant 2 Roma tomatoes 1 small red onion 2 thyme sprigs a pinch of dried oregano a splash of extra-virgin olive oil salt and pepper to taste
Heat the olive oil in a small non-stick skillet. Add the onion and garlic, cook for about five mins or until tender. Add the drained tomatoes and stir to combine. Cook for 5 min, then add in the sugar, balsamic vinegar, thyme and oregano, gently crushing the tomatoes with a spoon. Cook for about 15 minutes, stirring occasionally, then season with salt and pepper to taste.
Preheat oven to 375°F. Spread the tomato sauce evenly over the bottom of your pie plate. To make the ratatouille, start by slicing zucchini, eggplant, red onion and tomatoes into even thin slices and set them aside. Arrange one slice of each vegetable on the plate and continue until the pan is full. Season with a pinch of oregano, sea salt and black pepper on top, and finish off with a splash of olive oil.
Bake for 30 minutes in the oven, checking after 20 minutes if the veggies are tender and the sauce is gently bubbling on the sides. Remove the pan from the oven, allow to cool for 5 minutes, then serve.