Oven-Baked Ratatouille

Name: Oven-Baked Ratatouille
Total time: PT-496513H30M21S
Ingredients: 1 1/2 to 2 pounds eggplant (preferably small), sliced 1/2-inch thick, and salted if time allows; 1/2 cup olive oil, plus more for garnish; 2 large onions, sliced; 1 pound zucchini, trimmed and cut into large chunks; 2 red or yellow bell peppers, cored, seeded, and sliced; 4 plum tomatoes, cored and chopped, or 2 large tomatoes, (drained canned are fine); Fresh herbs like thyme, marjoram, rosemary, basil, parsley, and or chervil plus more for garnish; Salt and pepper; 5 cloves garlic, halved

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Makes 4 to 6 servings 1x

Time about 1 1/2 hours, largely unattended

Units Scale

Ingredients

1 1/2 to 2 pounds eggplant (preferably small), sliced 1/2-inch thick, and salted if time allows
1/2 cup olive oil, plus more for garnish
2 large onions, sliced
1 pound zucchini, trimmed and cut into large chunks
2 red or yellow bell peppers, cored, seeded, and sliced
4 plum tomatoes, cored and chopped, or 2 large tomatoes, (drained canned are fine)
Fresh herbs like thyme, marjoram, rosemary, basil, parsley, and or chervil plus more for garnish
Salt and pepper
5 cloves garlic, halved

Instructions

Heat the oven to 350°F. If you salted the eggplant, squeeze out excess liquid, then rinse and dry.
Film a baking dish or large ovenproof skillet with a couple of tablespoons of oil. Make a layer of onion, followed by layers of eggplant, zucchini, peppers, tomatoes, herbs, and a sprinkle of salt and pepper, and the garlic (the order doesn’t matter at all). Repeat. Drizzle with remaining olive oil.
Bake, pressing down on the vegetables occasionally with a spatula, until they are all completely tender, about 1 hour. Garnish with more herbs, drizzle with a little more oil, and serve hot, at room temperature, or chilled.

— Recipe from How to Cook Everything: The Completely Revised Twentieth Anniversary Edition