Ratatouille

Name: Ratatouille
Ingredients: 1 whole Medium Onion; 1 Tablespoon Garlic; 28 ounces, weight Can Crushed Tomatoes (one); 1 whole Bay Leaf; 1 dash Cumin; 2 whole Roasted Red Peppers; Salt And Pepper, to taste; 1 whole Zucchini; 3 whole Medium Tomatoes; 1 whole Japanese Eggplant; 1 whole Summer Squash; 3 Tablespoons Olive Oil; 1 Tablespoon Minced Garlic (optional); 1 teaspoon Dried Thyme; Salt And Pepper, to taste

15 ingredients

9 steps

Ingredients

1 whole Medium Onion
1 Tablespoon Garlic
28 ounces, weight Can Crushed Tomatoes (one)
1 whole Bay Leaf
1 dash Cumin
2 whole Roasted Red Peppers
Salt And Pepper, to taste
1 whole Zucchini
3 whole Medium Tomatoes
1 whole Japanese Eggplant
1 whole Summer Squash
3 Tablespoons Olive Oil
1 Tablespoon Minced Garlic (optional)
1 teaspoon Dried Thyme
Salt And Pepper, to taste

Directions

1

Saute the onions, then garlic together until the onions are softened.
2

Add the crushed tomatoes, bay leaf and cumin and finally the peppers.
3

Keep the piperade just under a simmer until the peppers are cooked well and incorporated into the sauce.
4

An optional idea is to pulse the piperade for a smooth sauce, but I liked the rustic appearance of this.
5

Season with salt and pepper, to taste.
6

Remove the bay leaf before layering the bottom of a baking dish with the piperade.
7

Slice the vegetables and layer them above the sauce.
8

Mix together the olive oil topping ingredients.
9

Drizzle the top of your ratatouille with the olive oil topping, and pop it into a 350 degrees F oven until the tips of the eggplant are caramelized and curling, about 1 1/2 hours.