Classic Ratatouille Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 large eggplants, sliced into 3mm rounds</li><li class="ingredients-single-item">3 zucchini, sliced into 3mm rounds</li><li class="ingredients-single-item">2 yellow squash, sliced into 3mm rounds</li><li class="ingredients-single-item">5 Roma tomatoes, sliced into 3mm rounds</li><li class="ingredients-single-item">2 red bell peppers, seeded and diced</li><li class="ingredients-single-item">1 large onion, diced</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">400g canned crushed tomatoes</li><li class="ingredients-single-item">2 tablespoons tomato paste</li><li class="ingredients-single-item">60ml extra virgin olive oil, plus extra for drizzling</li><li class="ingredients-single-item">2 tablespoons fresh thyme leaves (or 2 teaspoons dried)</li><li class="ingredients-single-item">2 tablespoons fresh basil, chopped, plus more for garnish</li><li class="ingredients-single-item">1 teaspoon herbes de Provence (or mixed dried herbs)</li><li class="ingredients-single-item">1 bay leaf</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Mandoline slicer (for even vegetable slices)</li><li class="equipment-single-item">28cm (11-inch) round baking dish</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Heavy-bottomed saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Begin by salting your eggplant slices and placing them in a colander for 15 minutes. This draws out excess moisture and bitterness. After 15 minutes, pat them thoroughly dry with paper towels. This step ensures your ratatouille won't become waterlogged during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Add the minced garlic and diced bell peppers, cooking for another 3 minutes until fragrant and slightly softened. The slow cooking allows the vegetables to release their natural sweetness rather than browning.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the canned crushed tomatoes, tomato paste, bay leaf, and half of the herbs (thyme and herbes de Provence). Season with salt and pepper. Simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens considerably. A thickened sauce creates a stable base for your vegetables and intensifies flavor through reduction.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the bay leaf and transfer the tomato sauce to your baking dish, spreading it evenly across the bottom. This sauce layer provides moisture and flavor that will infuse the vegetables as they bake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Arrange your vegetable slices in alternating patterns around the dish, slightly overlapping them in a spiral or concentric circle pattern. Start from the outer edge and work your way toward the center, creating a beautiful mosaic of colors. For the most impressive presentation, maintain a consistent pattern of eggplant, zucchini, yellow squash, and tomato.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Drizzle the arranged vegetables with the remaining olive oil and sprinkle with the rest of the herbs, salt, and pepper. The oil helps the vegetables roast and caramelize rather than steam, giving your ratatouille those delicious crispy edges.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cut a piece of parchment paper to fit just inside your baking dish, and place it directly on top of the vegetables. This technique, called a cartouche, gently steams the vegetables while still allowing some moisture to escape, preventing a soggy result.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 45-50 minutes, then remove the parchment paper and bake for an additional 15 minutes until the vegetables are tender and slightly caramelized on top. You'll know it's ready when the edges are slightly browned and the tomato sauce is bubbling around the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let the ratatouille rest for 10 minutes before serving. This resting period allows the flavors to settle and marry together. Sprinkle with fresh basil just before serving. Your ratatouille can be served hot, warm, or at room temperature—it actually improves in flavor the day after baking!</li></ol>