Ratatouille Recipe

Ratatouille Recipe
Contributor
Ratatouille

Courtesy of Pamela Ellgen

Thin slices of each vegetable allow the flavors to meld completely into a soft, succulent “pie filling” consistency. Serve as an appetizer with Sea Salt Almond Crackers and an earthy red wine. 

Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.

4
Servings
174
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Japanese eggplants
  • 2 plump zucchini
  • 9 vine-ripened tomatoes
  • 3 Tablespoons olive oil, divided
  • 2 Tablespoons shallots, minced
  • 4 large garlic cloves, minced
  • 1 Cup fresh or canned tomato puree
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Directions

Slice the eggplant and zucchini in about 1⁄8-inch-thick slices. Sprinkle generously with salt, toss gently, and set aside in a colander to drain.

Slice the tomatoes in 1⁄8-inch slices as well.

Heat 2 tablespoons of olive oil over medium-low heat in a small skillet. Add the shallots and garlic with a pinch of salt, and cook, stir- ring, for about 4 minutes. Add the tomato puree and simmer on low heat for another few minutes.

Preheat the oven to 350 degrees F.

Ladle the tomato sauce onto the sheet pan, adding oil as needed to coat the bottom of the dish.

Remove the eggplant and zucchini from the colander and pat dry with paper towels.

Layer the eggplant, zucchini, and tomato slices in the pan in a row pattern. Tuck in the sprigs of herbs among the vegetables and season with freshly ground pepper.

Cover tightly with foil and bake for about 1 hour. Remove the foil, drizzle with 2 tablespoons olive oil, and bake for another 30 to 45 minutes, until the vegetables begin to brown. Transfer to a cooling rack for about 15 minutes before plating.

To serve, create a stack of vegetables and top with a piece of thyme or rosemary. Spoon bits of the sauce around each plate. 

Nutritional Facts

Total Fat
13g
19%
Sugar
4g
4%
Saturated Fat
10g
42%
Cholesterol
3mg
1%
Carbohydrate, by difference
13g
10%
Protein
3g
7%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
20mg
2%
Choline, total
10mg
2%
Fiber, total dietary
2g
8%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
42mg
6%
Selenium, Se
5µg
9%
Sodium, Na
146mg
10%
Water
40g
1%

Ratatouille Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Ratatouille Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!