Cooktop Cove: How to make ratatouille in a casserole
There is no other dish more classic than Ratatouille. There is a reason that there is a movie named after it! Ratatouille hits all the right notes in terms of flavor, color and simplicity. Traditionally composed of eggplant, squash, zucchini and tomato along with fresh herbs, it is the original veggie dish!
There are many different variations of Ratatouille. It can be diced and mixed or sliced and layered. I prefer to slice the vegetables ¼ inch and arrange them neatly in a pan. Start with a little tomato sauce and then build like so: eggplant, zucchini, yellow squash, tomato and thinly sliced red onion. Some vegetables such as the eggplant may be wider than others. If so, cut in half, or double up on the small vegetables when arranging in pan. Cover and bake! Before you know it you have a beautiful arrangement of flavors and colors.
See below for full recipe.
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