Ratatouille is a Provençal vegetable stew, originating in Nice. As it is often the case with traditional dishes, there is much debate on how to prepare ratatouille. The simplest method is sautéing all the vegetables together in a large pot. Some cooks insist on cooking the vegetables separately in order to enhance their individual flavours. Eggplants and zucchini are sautéed and squash, bell peppers and onion are made into a sauce. Vegetables and sauce are then cooked together or baked as a casserole.
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- 2 cups organic tomato sauce
- ¼ cup parmesan cheese
- ½ bowl of oregano and thyme sprigs
- 1 red bell pepper
- 2 zucchini
- 2 yellow crooked neck squash
- 1 Eggplant
- Preheat to 375 degrees.
- Fill ceramic baking dish with 2 cups of tomato sauce, sprinkle half of the herbs and half of the grated cheese on top of the sauce.
- Use mandolin to cut all veggies evenly (slice by hand as evenly as possible if you do not have mandolin). Take veggies and layer in a spiral pattern (as seen in picture above). Take remaining cheese and herbs and sparkle on top. Cook for 30-45 minutes, until tomato sauce is bubbling and veggies are cooked through. (30 minutes- vegetables will be harder, 45- softer).