Layered Ratatouille Recipes

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

Steps:

• Preheat oven to 375 F. Mix the first 7 ingredients (2 Tablespoons of EVO) and allow to sit during preparation. With a sharp chef's knife, trim and thinly slice the zucchini, squash, red bell pepper and eggplant. Salt the eggplant to remove moisture and allow to sit for 1.5 hours. Drain and pat dry with paper towels. Pour tomato mixture into bottom of oval baking dish (10" to 12"). Atop the sauce arrange slices of prepared vegetables concentrically from outer edge to the inside of the baking dish and overlapping so that each flat surface is visible. alternating vegetables. You should be able to go around twice. Drizzle remaining EVO over the vegetables and season generously with salt and pepper. Sprinkle fresh thyme over the dish. Cover the dish with parchment paper. Bake for approximately 40 to 50 minutes, until vegetables have released their liquid, and clarly cooked but with some structure so they are not totally limp.They should not be brown on the edges and you should see the tomato sauce is bubbling up around them. Garnish with the basil, serve with soft goat cheese on top alone, or with some crusty french bread atop polenta, couscous or your choice of grain.

Steps:

• In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.

Steps:

• Peel & slice eggplant into moderately thin slices. set aside. Slice onion and mushrroms. Saute in fry pan in small amount of olive oil until both are wilted. Spray 9 x 12 glass baking dish with non-stick spray. Layer a small amount of canned tomatoes on bottom, then add the onions/ mushrroms and a layer of eggplant on top. Repeat layers. Add another layer of tomatoes on top. (Note: Add in about 2/3 of the juice from the canned tomatoes. If you add it all, it will be a little soupy.) Bake in a 350 degree oven for 1 1/2 hours. Take out of oven, add cheese on top and put bake in until cheese melts. Let sit for 5 minutes and serve.