Ratatouille

I've wanted to make ratatouille since the Disney movie came out. I decided to make some for last year's International Dinner at my church's missions conference, and it was a big hit.

As I searched the internet for ratatouille recipes, I found out there are as many versions of this dish as there are days in the year. Some chefs insist it must be layered a certain way and that only certain veggies can be used. For others, it's the spices that count. It can be prepared in a casserole dish or a skillet. Baked or cooked on the stovetop. See what I mean?

So I gathered a little from this recipe and a little from that one and came up with my own version. My husband who doesn't care for eggplant or zucchini will eat it in this dish. It's very flavorful.

You can easily double this recipe, but the 8x8 size is just right for my family.

You'll need:

olive oil for sauteing
3 cloves garlic, minced
1 small eggplant, diced
1 zucchini, sliced
1 cup of sliced mushrooms
1/2 half an onion, chopped
1/2 green pepper, chopped
2 tomatoes, sliced
grated Parmesan cheese
salt
Herbs de Provence

A word about Herbs de Provence - it's a mixture of basil, rosemary, thyme, marjoram, fennel, sage and lavender. In my opinion, it is essential in this dish. The aroma from the lavender is divine.

In a saucepan, saute the garlic in olive oil for a minute or two. Add the diced eggplant and cook until softened, about 8-10 minutes. Remove from the pan and add more olive oil if needed. Saute the onions and peppers until softened.

In a greased 8x8 pan, layer the cooked eggplant. Sprinkle with Parmesan cheese, salt and herbs.



Layer the zucchini over the eggplant and sprinkle with cheese, salt and herbs. Next layer the mushrooms, followed by cheese, salt and herbs. The onions and peppers are next, sprinkled with the cheese, salt and herbs. Finally, cover with a layer of sliced tomatoes, finished with a the cheese, salt and herbs sprinkle.



Bake at 350 degrees for 40-45 minutes. The pan might look full, but the veggies have a lot of liquid and will cook down during baking.

Doesn't that look yummy?


This recipe is linked to Blessed with Grace's Tempt My Tummy Tuesdays. Head over there for some more delicious recipes.