How to Make Ratatouille

Yes, this is the dish featured on the movie "Ratatouille." Though there are many variations of this dish, this particular recipe is a tomato-sauce based foundation topped with eggplant, zucchini and yellow squash. Add a bit of goat cheese when you serve it and watch everyone fall in love.

Instructions

Difficulty: Easy

Things You’ll Need:

• 10-inch pan
• Parchment paper
• 1/2 onion, finely chopped
• 2 teaspoons of minced garlic
• 1 cup tomato puree
• 2 tablespoons olive oil
• 1 small eggplant
• 1 zucchini
• 1 yellow squash
• A few sprinkles of thyme and/or or parsley
• Salt
• Pepper
• Few dollops of soft goat cheese

1. Preheat oven to 375 degrees.
2. Combine tomato puree, onion, garlic and one tablespoon of the olive oil. Add salt and pepper to taste.
3. Pour mixture on bottom of 10" round pant to cover completely.
4. Cut off ends of eggplant, zucchini and yellow squash. Slice each 1/8" thin or thinner.
5. Place a layer of eggplant on top of tomato mixture, overlapping slightly. Completely cover the bottom.
6. Add yellow squash and zucchini, alternating and overlapping each piece slightly. Be sure to cover most of the eggplant.
7. Finally, drizzle second tablespoon of olive oil over the top and sprinkle with thyme and/or parsley. Salt and pepper generously.
8. Cover with a piece of parchment paper, cut to fit perfectly inside the pan, on top of the vegetables. (aluminum foil works well, too)
9. Bake for 45-55 minutes.
10. Serve with a dollop of goat cheese on top.

Tips & Warnings

• To ensure doneness, the tomato sauce should be bubbly and the vegetables will be fully cooked, but not brown.