Here’s a recipe for Ratatouille with Roasted Aubergines, Courgettes, and Tomatoes Baked Under a Cheese Crust—a hearty, comforting dish with vibrant flavors and a cheesy, golden topping.
Ingredients:
For the roasted vegetables:
- 2 medium aubergines (eggplants), sliced into rounds
- 2 courgettes (zucchini), sliced into rounds
- 4 medium tomatoes, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- Olive oil for drizzling
- Salt and pepper to taste
- 1 tsp dried thyme or rosemary
For the tomato sauce:
- 1 can (400g) diced tomatoes
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried oregano or basil
- Salt and pepper to taste
- 1 tbsp olive oil
For the cheese crust:
- 1 cup grated cheese (Gruyère, mozzarella, Parmesan, or a mix)
- 1/2 cup breadcrumbs (optional for extra crunch)
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp olive oil
Instructions:
1. Roast the vegetables:
- Preheat the oven to 400°F (200°C).
- Lay the aubergine, courgette, and tomato slices on a baking tray in a single layer. Arrange the bell pepper strips alongside.
- Drizzle with olive oil, and season with salt, pepper, and thyme or rosemary.
- Roast the vegetables in the oven for 20-25 minutes until they are softened and slightly caramelized.
2. Prepare the tomato sauce:
- While the vegetables are roasting, heat olive oil in a saucepan over medium heat.
- Add the finely chopped onion and garlic, cooking until softened.
- Stir in the diced tomatoes, tomato paste, oregano or basil, and sugar (if using).
- Season with salt and pepper, and simmer for 10-15 minutes, until the sauce thickens slightly.
3. Layer the ratatouille:
- Lower the oven temperature to 375°F (190°C).
- In a large baking dish, spread a thin layer of the tomato sauce on the bottom.
- Layer the roasted vegetables in the dish, alternating slices of aubergine, courgette, tomato, and bell pepper.
- Pour the remaining tomato sauce over the layered vegetables, ensuring the sauce spreads evenly.
4. Prepare the cheese crust:
- In a small bowl, mix the grated cheese and breadcrumbs (if using).
- Drizzle with a bit of olive oil to help the crust crisp up during baking.
5. Bake:
- Sprinkle the cheese mixture over the top of the ratatouille.
- Bake in the oven for 15-20 minutes, until the cheese is melted, bubbly, and golden brown.
6. Serve:
- Garnish with freshly chopped parsley and serve warm.
Tips:
- For extra depth of flavor, you can add some sliced onions or mushrooms to the roasted vegetable layer.
- Serve with crusty bread or a light green salad for a complete meal.
Enjoy the beautiful combination of roasted vegetables, flavorful tomato sauce, and gooey cheese crust!
