Whenever I see pictures of Ratatouille, I can't help but to think to myself, "Man, I do not have the time to make that," but let me tell you that after trying it out for myself, it honestly is not that hard. Granted, I'm not a professional chef let alone follow the proper way to create this dish (if there is an official way to make it), but my version came out pretty darn good (and looked even good-er).
1 24oz Jar of tomato based pasta sauce (I used Newman's Own Tomato & Basil sauce)
2-3 medium sized green zucchini
2-3 medium sized yellow zucchini/squash
2-3 medium sized Japanese eggplant (the skinny kind)
3-4 roma tomatoes
1/4 cup avocado oil (or olive oil)
2 TBS chopped fresh basil (optional)
1 TBS crushed garlic (optional)
- Preheat the oven to 350°F
- Pour the entire jar of tomato sauce into a large baking dish (I used a 13"x13"), but you can use any deep dish that lets you spread the sauce out so that it creates an even base no thicker than 1/4 inch.
- Using a mandolin (or if you have the patience, a knife), slice the zucchinis, eggplants, and tomatoes into thin slices, about 1/4 inch thick. Keep them separated so that assembling them will be a lot faster.
- Start assembling your vegetable slices so that you have an alternating color pattern of slices. If you look carefully, my pattern was not perfect and I actually had more green zucchini and eggplant than I did the other items. It doesn't have to be perfect!
- Arrange the slices how you would like. I created a spiral/circular pattern, but I have seen this made in rows or columns as well. Do what you prefer.
- In a separate bowl, mix your avocado (or olive) oil, garlic, and basil. Using a spoon, drop the mixture over your sliced vegetables to spread the basil over the tops of the slices. Make sure the oil spreads evenly as well, coating the tops of all the veggies.
- Bake your Ratatouille for 1 hour. The pasta sauce will bubble up and the vegetables should be tender.
This is such a great dish that I will definitely be making it again in the future. I'll probably be bringing it to potlucks as well because it's healthy AND looks amazing. Depending on the pasta sauce you use, this meal can be vegan, vegetarian, and/or keto friendly.