Roasted ratatouille from Josée di Stasio
Prep Time
Cooking Mode
450 g (1 lb.) lb. eggplant, cut into 3-cm cubes
5 mL (1 tsp.) tsp. salt
2 coloured bell peppers, cut into 1-cm strips
2 green zucchini, cut into 2-cm half-rounds
500 mL (2 cups) cup peeled red onion, cut into 1 cm wedges
1 L (4 cups) cup cherry tomatoes
2 cloves of garlic, unpeeled
80 mL (⅓ cup) cup olive oil
45 mL (3 tbsp.) tbsp finely chopped fresh thyme
2 mL (½ tsp.) tsp. salt
1 mL (¼ tsp.) tsp. crushed red pepper flakes
to taste freshly ground pepper
to taste chopped fresh parsley or basil
450 g (1 lb.) lb. eggplant, cut into 3-cm cubes
5 mL (1 tsp.) tsp. salt
2 coloured bell peppers, cut into 1-cm strips
2 green zucchini, cut into 2-cm half-rounds
500 mL (2 cups) cup peeled red onion, cut into 1 cm wedges
1 L (4 cups) cup cherry tomatoes
2 cloves of garlic, unpeeled
80 mL (⅓ cup) cup olive oil
45 mL (3 tbsp.) tbsp finely chopped fresh thyme
2 mL (½ tsp.) tsp. salt
1 mL (¼ tsp.) tsp. crushed red pepper flakes
to taste freshly ground pepper
to taste chopped fresh parsley or basil
Directions
1Preheat oven to 200°C (400°F).
2Place cubed eggplant in a colander and combine with salt. Drain 5 minutes and pat dry with a paper towel.
3Combine all vegetables in a large bowl with garlic, oil, thyme, salt, red pepper flakes, and pepper.
4Divide vegetables on two parchment-lined baking sheets.
5Bake for 1 hour, stirring occasionally and turning the baking sheets halfway through cooking.
6Remove roasted garlic cloves, crush to remove peel and spread in ratatouille.
7Add parsley to warm ratatouille and mix to combine .
8Ratatouille tastes better when served the following day and is delicious as a side to any roasted meat.
9For a filling lunch, add canned chickpeas, rinsed and drained. Serve ratatouille warm or cold and adjust seasoning to taste.
10Unpeeled garlic is a garlic clove with skin left on.
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Personal Note
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