Ratatouille
Ingredients
4 tablespoons of olive oil5 cloves of garlic, finely minced
1 large shallot, finely minced
1 sweet bell pepper, finely minced
28 ounces of crushed tomatoes
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 teaspoon of dried parsley
a pinch of red pepper flakes
salt and pepper
2 narrow eggplants
4 thin zucchini
6 roma tomatoes
fresh parsley, finely chopped (garnish)
parmesan, finely shredded (garnish)
You will also need a SIGNATUREseries Cast Iron Skillet.
Instructions
- Preheat your oven to 375 degrees.
- Slice the eggplant, zucchini and tomatoes into 1/8” slices and set aside for now.
- Place a 10” cast iron skillet over medium heat .
- Add 2 tablespoons of olive oil, 5 cloves of finely minced garlic, 1 large finely minced shallot and 1 finely minced sweet bell pepper and cook until the sauce is fragrant and the peppers are tender (6-8 minutes).
- Add 28 ounces of crushed tomatoes, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of dried parsley, a pinch of red pepper flakes and a big pinch of salt and black pepper and simmer for about 5 minutes.
- Taste to see if additional salt or black pepper is needed and then transfer the skillet off of the heath.
- Stack the thinly sliced vegetables in an alternating pattern over the tomato sauce and brush with olive oil.
- Cover the skillet with foil and bake in a 375 degree oven for 30 minutes.
- Remove the foil and continue baking until tender and bubbly.
- Garnish with fresh parsley, a light sprinkle of salt and shredded parmesan
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