Home & Garden
Ken's Famous Ratatouille
Inspired by the Disney movie Ratatouille this dish has become a family favorite.
Ken's Famous Ratatouille
Ingredients:
1 -6oz. can tomato paste
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3/4 cup marinara sauce
1/2 cup finely diced sweet onion
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2 Tbsp. minced garlic
4 Tbsp. olive oil (separated)
3/4 cup water
1 Tbsp. sugar
salt and pepper to taste
2 Japanese eggplants (if you cannot find Japanese eggplant get 3 standard eggplants)
2 medium zucchinis
2 medium yellow squash
1 pack of the mini mixed sweet peppers
1 Tsp. dried thyme leaves
Directions:
Preheat oven to 375°
With a potato peeler trim a 1/2 inch peel off the zucchinis and eggplants lengthwise going around the vegetable until a nice pattern forms.
Slice the zucchinis and squash into 1/4 inch slices. Slice the eggplant slightly bigger. If you couldn't find the small diameter Japanese eggplants using a circle cutter about the same diameter as the zucchini and cut out circles discarding the remainder.
Trim the ends from the peppers and slice into very thins slices similar to a chiffonade.
Using wire cooling racks placed over paper towels place the eggplant on the racks and liberally sprinkle with salt.
In a medium bowl mix the tomato paste, marinara sauce, water, onion, sugar, and garlic along with 1 Tbsp of olive oil. Salt and pepper to taste.
Once your sauce is prepared place the salted eggplant in a large colander and using cold water rinse the eggplant and pat dry with paper towels.
Spray a 9 x 13 inch deep dish casserole dish with cooking spray.
Being careful to distribute evenly place the sauce in the casserole dish.
Starting along an edge of the dish place the eggplant, zucchini, and squash standing almost vertically in order going around the dish. Once you have gone around the edge completely fill in the center of the dish in the same manner.
Arrange the pepper chiffonade decoratively on top of the vegetables.
Sprinkle with salt, pepper and thyme leaves. Drizzle olive oil on top of all the vegetables. Cover the vegetables with parchment paper and bake for 40-45 minutes until the vegetables are tender. Let sit for five minutes before serving.