When time is limited and you don’t have any fresh tomatoes on hand, lean on canned tomatoes. Use a heavy-based Dutch Oven or baking dish to roast your ratatouille, cutting down the time you need to stand, stirring at the stove. This is best made a couple of days before you would like to serve it—allowing the ratatouille to sit overnight will develop the flavors considerably.
- 3 cups zucchini or yellow summer squash, diced into half-inch pieces
- 3 cups eggplant, diced into half-inch pieces
- 3 cups onions, diced
- 3 cups bell peppers (red, orange, yellow, and/or green), diced
- 4 cloves garlic, peeled
- 1 cup olive oil
- 1 tablespoon plus 1/2 teaspoon salt
- 2 2/3 cup canned tomato puree
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoon sugar
- Fresh basil (optional)
- Preheat oven to 350 degrees.
- Put diced zucchini, eggplant, onions, and peppers into a large bowl. Add whole peeled garlic, salt, and oil. Mix in gently until everything is evenly coated.
- Put veggies into a heavy based oven-safe baking dish or Dutch oven. Pour in tomato puree and add garlic powder, onion powder, and sugar. Mix to combine.
- Cover with a lid or foil and roast for 2 hours or until veggies are soft and cooked through. Remove the lid after 1 hour and 45 minutes and use the last 15 minutes to allow the veggies to caramelize. Taste and season with more salt, pepper, or sugar as desired.
- Before serving, add in a few leaves of fresh basil.
Things to do with your roasted ratatouille:
- Spoon warm ratatouille on top of toasted zucchini bread and top with Parmesan shavings.
- Out of pre-made marinara sauce? Purée ratatouille in a food processor and pour over hot pasta. Top with grated Parmesan.
- Or, serve with roasted meats. Ratatouille is a match made in heaven with lamb chops!