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Classic Ratatouille
Recipe Intro From feedfeed

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Ratatouille is as summer-forward as a dish can be! Tender squash and eggplant all come together in a rich tomato sauce for a comforting vegetable main or side to add to any feast. While it’s not a difficult recipe to make, it definitely requires some knife skills to make it picture perfect, and this provides the perfect opportunity to sharpen up your knife skills!

Thin slices of zucchini, yellow squash and eggplant are lined up in concentric circles for a mesmerizing casserole that will cause all your guests to drop their jaws! To prepare this Classic Ratatouille, we used a Shun Premier 8-in. Chef’s Knife for dicing and mincing, and a Shun Premier 7-in. Santoku Knife for slicing.

Mise en place is key for the success of this dish, which means putting into place bowls of all your ingredients before even turning on the stove. By doing this, you don’t have to start and stop throughout the process to slice squash or mince thyme, truly making you a more thoughtful and organized cook!

Sharpen up on more knife skills here!

Recipe

Prep time 30mins
Cook time 1hr 5mins
Yield: Serves or Makes 4-6
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ingredients

  • 1/2 cup olive oil, divided
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 (15-ounce) can crushed tomatoes
  • Kosher salt, To Taste
  • Black peppercorns, freshly ground to taste
  • 2 teaspoons thyme leaves, minced, plus whole leaves for garnish
  • 2 medium zucchini, trimmed and slice into ⅙-inch rounds
  • 2 yellow squash, trimmed and slice into ⅙-inch rounds
  • 2 chinese eggplant, trimmed and slice into ⅙-inch rounds

Method

  • Step 1

    Preheat oven to 400°F. In skillet, heat ¼ cup of olive oil over medium heat. Add garlic and onion and cook until softened 8-10 minutes. Add tomatoes and simmer until thickened, 10 minutes. Season with salt and pepper, then remove from the heat and stir in thyme.

  • Step 2

    Arrange concentric circles of the vegetables, alternating between zucchini, yellow squash and eggplant until you’ve arranged 2 tight circles, shingling more to fill the center. (Reserve any extra slices for another use; they’re great to cook up in the morning for an omelette.)

  • Step 3

    Drizzle with remaining ¼ cup olive oil and season with salt and pepper. Bake until tender and golden, about 45 minutes. Garnish with thyme leaves and serve immediately.