Oh baby. You are in for a TREAT tonight. I made this last week and it was so damn good I knew I had to make it again for y’all. Last week I was staring at an eggplant and few sad zucchinis in the fridge and was racking my brain with what to make with them. I had made a weird chicken-eggplant-turmeric-pita-wrap-thing a few days before and everyone was growing tired of my experimenting, so I went with tried and true instead - ratatouille.
This is a true weeknight ratatouille though. I cheated with store-bought tomato sauce, used a mandolin so prep was a breeze, and had my mom bring a good loaf of bread from the bakery. We’re coming into summer - slip this into your rotation! You’ll look (and feel) like a dinner wizard!
Tonight’s cookin’ song:
Tonight’s takes:
PK: “It was a good interpretation of a classic dish. Everyone should know how to cook this dish. It was a 9.2/10. To get to 10, it needed more onion, oregano, and oil.”
Helen: “I liked the vegetables you put in it and how you roasted them. I think I’ll give it 10/10. I liked that you used eggplant.”
Hector: “It was very good.”🤯
What I used:
3 small eggplants
3 small zucchinis
4 sweet peppers
1 770ml jar Rao tomato sauce
olive oil
salt
Served with:
feta
good bread
What I did:
Turned oven onto 350°F. Washed veg. Started with four zucchini, only ended up needing three.
Setup my mandolin to a thick slice and started slicing.
Used my Le Creuset Sauté pan. A roasting dish with a lid is easiest for this. Put lots of olive oil in the bottom.
Laid the veg in the dish. Didn’t alternate slice by slice. Just made sure there was a good mix.
Poured Rao’s tomato sauce on top. Added a bit of water to the jar to get all the sauce out - added this to the dish as well. Rao’s is the best jarred sauce I’ve ever had. It’s really good. Honestly. Not like that Classico shit.
Added more olive oil and two really good pinches of salt.
Put the lid on and put it in the over for 40 minutes.
After 40 minutes, removed the lid and put it back in for another 20 minutes.
Done!
Let it sit for 15 minutes. Served with bread and feta.
Next time:
For me, this was perfect. I wouldn’t change a thing. If you want to Greek it up - add dried oregano and more oil.
I feel a summer of vegetable stews on the horizon - buckle up!
MAKE THIS.
😋😋😋
-Ellisa