How To Make Ratatouille?
You’ll find the full rundown in the recipe below. Don’t be intimidated by the length of the recipe—it’s not hard. Here’s the gist:
Prep your veggies and preheat the oven.
Toss the eggplant with olive oil and salt on one baking sheet, and the squash and bell pepper on another baking sheet. Arrange the vegetables in an even layer. (Using two pans gives the vegetables room to breathe and lets us split the veggies by cook times.)
Bake both pans in the oven at once, stirring halfway. The eggplant will finish sooner than the other pan.
Meanwhile, make a simple tomato sauce on the stovetop. Stir the roasted vegetables into the simmering tomato sauce as they’re ready.
Lastly, add fresh basil and seasonings. Serve immediately, or let it cool to room temperature before refrigerating for later.
Serve ratatouille as a stew, with crusty bread on the side. Toasted if you wish.
Serve it over freshly cooked pasta. So good.
Leftovers make a great breakfast. Just add cooked eggs: fried, scrambled or poached.
