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Preparation time
20 minutes
Total time:
1 hour 20 minutes
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Ingredients
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450 g (1 lb.) eggplant, cut into 3-cm (1 1/4-in.) cubes (about 2 L or 8 cups)
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5 mL (1 tsp.) salt
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2 coloured bell peppers, cut into 1-cm (1/2-in.) strips (about 1L or 4 cups)
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2 green zucchini, cut into 2-cm (3/4-in.) half-rounds
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500 mL (2 cups) peeled red onion cut into 1 cm (1/2 in.) wedges
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1 L (4 cups) cherry tomatoes (large container)
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2 cloves of garlic, unpeeled
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80 mL (1/3 cup) olive oil
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45 mL (3 tbsp.) finely chopped fresh thyme
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2 mL (1/2 tsp.) salt
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1 mL (1/4 tsp.) crushed red pepper flakes
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To taste, freshly ground pepper
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To taste, chopped fresh parsley or basil
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Directions
- Preheat oven to 200°C (400°F).
- Place cubed eggplant in a colander and combine with salt. Drain 5 minutes and pat dry with a paper towel.
- Combine all vegetables in a large bowl with garlic, oil, thyme, salt, red pepper flakes, and pepper.
- Divide vegetables on two parchment-lined baking sheets.
- Bake for 1 hour, stirring occasionally and turning the baking sheets halfway through cooking.
- Remove roasted garlic cloves, crush to remove peel and spread in ratatouille.
- Add parsley to warm ratatouille and mix to combine.
CHEF’S SECRETS
- Ratatouille tastes better when served the following day and is delicious as a side to any roasted meat.
- For a filling lunch, add canned chickpeas, rinsed and drained. Serve ratatouille warm or cold and adjust seasoning to taste.
- Unpeeled garlic is a garlic clove with skin left on.
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