Ratatouille Recipe

Contributor
Ratatouille Recipe
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.

Ready in
1 h, 45 m
4
Servings
271
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. 

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!

Nutritional Facts

Total Fat
12g
18%
Sugar
23g
N/A
Saturated Fat
2g
9%
Protein
8g
17%
Carbs
41g
14%
Vitamin A
156µg
17%
Vitamin B6
0.8mg
39.7%
Vitamin C
75mg
100%
Vitamin E
5mg
26%
Vitamin K
48µg
60%
Calcium
121mg
12%
Fiber
15g
61%
Folate (food)
138µg
N/A
Folate equivalent (total)
138µg
35%
Iron
4mg
22%
Magnesium
114mg
29%
Monounsaturated
8g
N/A
Niacin (B3)
5mg
25%
Phosphorus
213mg
30%
Polyunsaturated
2g
N/A
Potassium
1915mg
55%
Riboflavin (B2)
0.3mg
19.1%
Sodium
1719mg
72%
Thiamin (B1)
0.3mg
19.1%
Zinc
2mg
11%

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