Baked Ratatouille
I love ratatouille, a traditional Provencal eggplant stew with tomatoes.
I have been making it for years but always on the stove top.
Recently I tried a ratatouille baked in the oven, more like a tian, and I loved it.
I tried it at home and it was a much nicer way paired with fish like the beautiful halibut filets that I got at the fish market this week (finally!).
This is a bit unconventional, but it turned out great.
It was also delicious with scrambled eggs for breakfast the next morning!
Baked Ratatouille: (measurements are approximate, you may have some leftover vegetable slices)
4 Roma (plum) tomatoes, sliced thin
2 Indian or Italian eggplants (the small variety), sliced thin
1 green zucchini, sliced thin
1 yellow squash (which I forgot, so you will notice the missing yellow color), sliced thin
1 large onion, halved (you will put 1/2 the onion in the food processor)
3 cloves garlic, peeled and smashed
1 red bell pepper, cut into chunks
1 small can of diced tomatoes, drained (I use a can of Italian cherry tomatoes)
Kosher salt & olive oil
herbes de Provence (or dried thyme, oregano)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrOWy8fQoxOo0iwIK6mGNAN4Yh6CdJ97IJ23MmyIdNAX0mCHMxTJcUfoob_wZeiTjjVvXSmkNDsbUTuXyETm_TVWPRE5L6xC9UFJQy1I8IZUFaCSsSIm3ot-LZyuXeHuGC4ICvc3C71U/s400/baked+rat+collage.jpg)
Make the sauce. (bossy, aren't I?).
In a food processor, add the red pepper pieces, half the onion and the 3 cloves of garlic. Pulse a few times until breaking down.
Now add the canned tomatoes that have been drained, and pulse until a nice sauce is forming.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDu4z3Ny9KdHFvW3tH7L5aNRmbSDO7Pro2vtZRQKN9AOjAWakBdExwf2pI1V6gAQ-tFAgynx2moXuwOn0MLmuI0ET98JNJURAds33CcSPxwR6-WsVWyP14MafGY9Ev5ObbHhuOXSxwD6U/s400/baked+rat4.jpg)
Spread the red sauce in the bottom of a large gratin dish. Lay the other half of the onion (that has been sliced) on top of the sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDh6BwoIwCshcFItqb-mYkzVIIcMd4xXHq-JbEcLtvjJSRTmzrgQMOw491ph3hulEfwMgSeGNKbaLecOlUntG3_sdSkxfFAWNW0saz3eF_PH2ewT9GOspRVLG8tvChE6IQo7aJ_Ml1BY/s400/baked+rat5.jpg)
Lay your sliced zucchini, squash, tomatoes and eggplant on a baking sheet and sprinkle all with kosher salt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBrQz1z8i3soV8e8GC1SwmuTs_ifnoVVKQjYbG0ktzyhUk_yhntJIRoOIYUNpH0ZdadCJv57Cn7K9KcMCqgN8CEQpdnyW6VUFMQTzguC0mXQVSrxxKqFjBdUJfoujW8O_FZY6-nED0lM/s400/baked+rat6.jpg)
Layer these in a pretty concentric pattern over the tomato/red pepper sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnC2mobJFxnH96xNVdeA6lY14E8g0UPaQrvnc-whIdIPBixRIN-atKM80R9shioSkNLo3bwHDhBTOiDFvhemeUgg2uI2MhcyFfPpSlSCRs291Bi39P7vuyqtoU8nGLJT1utWladUamJQ/s400/baked+rat7.jpg)
Drizzle with olive oil and sprinkle w/ more kosher salt.
I added herbes de Provence at the end to make more of an authentic Provencal dish!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TUcGAS96627yjNYJdGiUIvagc9D-mv6xKyGzKMCq3mVroG2ezM6Kgu_FsgPotYOBInj9j3_8D68LwfF1SONUnGi15kFdKaVT3LZaxAwjdUtQFLX-CgjI_-mYEHCwbQp40zzRDBHafnY/s400/baked+rat9.jpg)
Press down with your hands so it soaks into the sauce, and add a piece of aluminum foil and press down to cover tightly.
Bake about 2 hours at 350F. I like to finish it the last few minutes in the oven without the cover so it gets crispy looking.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyDHy9GM1mCgKnr-WS-r9kTLSc2beHDWNcN2oATqRmadhAoTCpUYZTt41Yx0lMF02tFwaL-KHTFRERZRSH784W8mexMWihlQRxhkPF23ZW4bkLxBWuyg776cVVIaoSBZvjMX0EmcP5Q0/s400/baked+rat10.jpg)
Serve as a base for fish or on its own.
Bon Appetit!
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Comments
Mill
Just beautiful. This may become my summer go-to side. Never thought to do it in the oven.
Steve
http://www.myfavoriteflavours.com
What a great idea! I have always done it the Julia Child way, very greasy and time-consuming and this sounds so much better! I will try your method next time !