Ratatouille

What a fun experiment :-). Adrian and I (especially Adrian!) love the movie Ratatouille, so we thought it would be nice to actually try the dish of the same name. In The Flavor Thesaurus, the author gives a rough sketch of how to make ratatouille, so I gave it a whirl! It was yummy. Not the most jaw-dropping amazing dish ever, but definitely something I would make again. It wasn’t hard and the flavors really went well together. I think it could definitely be done in the crockpot, but I did the oven this time. (My goal in the summer is to use the oven as little as possible, so I convert a LOT of recipes to the crockpot.)

Ratatouille

1 medium eggplant, peeled and chopped
1 red bell pepper, chopped
1 red onion, chopped
3 small zucchini, quartered and sliced (so you end up with bite-sized wedges)
1 28 oz. can crushed tomatoes
1 can tomato paste
1/4 cup water
2 tablespoons honey
8 garlic cloves
4 teaspoons dried thyme
3 tablespoons olive oil
2 1/2 teaspoons salt
1 teaspoon black pepper
red wine vinegar (optional)

Preheat oven to 375 degrees. Combine eggplant, bell pepper, onion, zucchini, and tomato products, honey and water in a large casserole dish. Thinly slice the garlic cloves and add to casserole with the thyme, olive oil, salt and pepper. Mix well. Bake for approximately one hour, uncovered, stirring once. After removing from oven, add a splash or two of red wine vinegar and mix.


I actually used this casserole AND a smaller one to bake the ratatouille, then it baked down quite a bit and I was able to combine both dishes into one for serving.

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1 Comment (+add yours?)

  1. Sarah
    May 16, 2011 @ 22:53:13

    That looks so yummy. Mary once made a ratatouille soup thingy that was very delicious.

    Reply

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