ratatouille redo

a recipe by
Glenda Purvis
Colfax, CA

I love a good vegetable casserole and ratatouille is one of those wonderful concoctions that gives all the freshness of summer no matter what time of year it is. I updated some techniques by smoothing out the vegetables into a delicious sauce that's spread over layers and not in a more traditional stew mixture. Delicious, healthy, and vegetarian for your meatless days, it doesn't get much better than this!

serves 6
prep time 50 Min
cook time 40 Min
method Blend

Ingredients For ratatouille redo

  • BODY
  • 2
    chinese or japanese eggplants
  • 2
    medium zucchinis
  • 2
    bell peppers
  • 1
    anaheim pepper
  • 1
    big onion
  • 3 tsp
    minced garlic
  • 28 - 30 oz
    of fresh tomatoes
  • 1 tsp
    herbes de provence
  • 1 tsp
  • pepper

How To Make ratatouille redo

  • Sliced eggplant, salted and sitting for 30 minutes
    Slice eggplant into 1/4" rounds, place in a bowl or baking dish, and sprinkle with salt. Set aside for about 30 minutes.
  • Scalding tomatoes to be peeled
    Fill a medium saucepan about halfway full of water and heat until it's almost boiling. Place the tomatoes in the hot water and leave until the skin starts peeling, or 3 minutes. Remove from hot water and set aside to let them cool.
  • Chopped peppers and onions
    Chop bell peppers, Anaheim pepper, onions, and garlic. Keep the garlic separate, as it will be added to the mix later.
  • Sauteing peppers and onions
    Pour 2 - 3 tablespoons of oil in a 12" saute pan and heat until oil is shimmering. Add the peppers and onion at this time. Cook on medium-high heat, stirring frequently until onions start becoming transparent.
  • 5
    Add garlic.
  • 6
    At this time, transfer the veggies to a large saucepan to accommodate the tomatoes.
  • 7
    By now the tomatoes should be cool to the touch. Peel them with your fingers, chop them up then add to the veggie mix, juice and all.
  • 8
    Let simmer on low-medium heat for 15 minutes. Check your salt at this time, and add more if needed.
  • Sliced eggplant drying on paper toweling
    While the veggies are simmering, drain the now sweaty eggplant slices and place them on paper toweling for them to dry.
  • 10
    Preheat the oven to 400F.
  • 11
    Slice the zucchini into 1/4" rounds.
  • Blending veggie sauce
    Using an emulsifier or blender, mix the veggies, in shifts, until the texture is smoothed out to your liking.
  • 13
    Spoon 1 - 1 1/2 cups of the sauce on the bottom of a 9 x 9 casserole or baking dish. Layer eggplant and zucchini slices any way you want. I went with the circular look and ended up being a little short on the second layer - oh, well! Due to the wide variance of vegetable sizes, this may or may not be an issue for you.
  • 14
    Pour another 1 - 1 1/2 cups of sauce on first layer, and repeat the layering process. Add any leftover sauce on the top, sprinkle with a pinch of salt and pepper.
  • 15
    Cover with a tight-fitting lid or foil and place in your now hot oven for 30 minutes, then remove cover and let cook for an additional 10 minutes.
  • Ratatouille ready to eat
    Serve with mashed potatoes or rice for a heavenly vegetarian meal, or eat it all by itself. Enjoy!