Ratatouille, I loved the movie and I love this baked layered ratatouille. For some reason I have never had much success in making ratatouille the traditional, chuck everything in a pot, way. I have liked it when it was made by others, but my own, I have never really enjoyed. But this baked ratatouille worked – the vegetables still had a bite to them and the tomato sauce was full of flavour.
On top of that it is super healthy, quick and filling, and all you need to make it a meal, is your favourite protein. Or maybe some pasta or bread if you’re vegetarian and not low-carb.
I served it with slow-cooked chuck tender roast. It was the first time I tried cooking this cut of meat. It is not a tender cut of meat, the name is deceiving, so the slow-cooker came to the rescue once again, and after 5 hours it was pull apart with a fork tender. Yum!
1 onion, chopped
2 cloves of garlic, crushed
1 can of chopped tomatoes
140g tomato concentrate
1/2 tbsp fresh or dried thyme
1/2 tbsp fresh or dried rosemary
salt and pepper to taste
1 large courgette
1 large aubergine
1 red pepper
olive oil for frying and drizzling
Preheat the oven to 180C/350F/Gas 4
Fry the finely chopped onions and the crushed garlic over a low heat in a little bit of oil. Use a pan that you can transfer to the oven to bake the ratatouille in. Pour in the canned tomatoes and the tomato concentrate. Add rosemary and thyme and salt and pepper to taste. Leave the sauce to simmer while you clean and cut the vegetables into 1/2cm thick slices.
Take the pan of the heat and start layering the vegetable slices, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. Don’t be afraid to pile them in, I could have added more vegetables to the pan than I did.
Drizzle with a little bit of olive oil. Place the pan in the oven and cook for approximately 30 minutes until the vegetables are done.
Tip: If you are not on Whole 30 or paleo I recommend crumbling some feta cheese on top after the ratatouille has been baked.