Ratatouille
Prep TIme: 15 minutes
Cook time: 30 minutes
This is another one of those dishes that is deceptive in its beauty, in which it looks complicated but it’s really not. The vegetables do all the work themselves – they’re already pretty and delicious, especially when in season.
Ingredients
3 + 3 tablespoons Emma Extra Virgin Olive Oil
3 garlic cloves, minced
1 jar Emma Passata
1 large Zucchini
1 large Summer Squash
2 Japanese eggplants (or smaller Sicilian eggplants)
1 Red onion
2 Red Bell Peppers
Salt & Pepper to taste
Directions
- Preheat oven to 400 ̊F.
- In a medium roasting pan, add the olive oil and the minced garlic and place in a hot oven to heat the pan and brown the garlic, about 10 minutes.
- Take the pan out of the oven and add the passata, season to taste and stir. Return it to the oven to cook, for 20 minutes.
- In the meantime, slice the vegetables with a mandolin and transfer to a large bowl. Season everything with the remaining olive oil and salt and pepper to taste, toss together to coat evenly.
- Take the pan out of the oven and set it on your work surface to cool slightly.
- Carefully arrange the vegetables on top of each other in the baking dish, to form a pattern, keep repeating the pattern in a spiral formation until the passata mixture is covered.
- Bake the ratatouille until the vegetables are golden brown and cooked through, approx. 20 more minutes.
- This dish is can be served hot or at room temperature.
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