Maison Ardoise · Main dishes

Slow-Baked Ratatouille with Basil & Crusty Bread

Name: Slow-Baked Ratatouille with Basil & Crusty Bread
Total time: 105 min
Yield: 4 servings
Ingredients: 1 whole Eggplant; 2 whole Zucchini; 2 whole Red bell peppers; 1 whole Yellow onion; 5 clove Garlic; 6 tbsp Olive oil; 1.5 tsp Salt; 0.5 tsp Black pepper; 400 g Canned crushed tomatoes; 1 tbsp Tomato paste; 4 sprig Fresh thyme; 1 tsp Red wine vinegar; 20 g Fresh basil; 400 g Canned chickpeas or white beans, drained, optional; 1 whole Crusty baguette or country loaf

Eggplant, zucchini, peppers and tomatoes roasted until sweet and concentrated, then baked together in a garlicky tomato base with thyme and finished with torn basil and good olive oil. Hearty enough for dinner with bread, and fully plant-based.

105 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Eggplant1 whole
Zucchini2 whole
Red bell peppers2 whole
Yellow onion1 whole
Garlic5 clove
Olive oil6 tbsp
Salt1.5 tsp
Black pepper0.5 tsp
Canned crushed tomatoes400 g
Tomato paste1 tbsp
Fresh thyme4 sprig
Red wine vinegar1 tsp
Fresh basil20 g
Canned chickpeas or white beans, drained, optional400 g
Crusty baguette or country loaf1 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat (bread). The ratatouille itself is free of the major allergens.

Method

Roast the vegetables

Heat the oven to 220°C (425°F). Cut the eggplant, zucchini and peppers into 2.5 cm pieces. Toss with 4 tbsp of the olive oil and 1 tsp salt and spread over 2 large lined trays in a single layer. Roast for 30–35 minutes, turning once, until soft and browned at the edges.

Make the tomato base

Meanwhile, heat 1 tbsp oil in a large ovenproof casserole over medium heat. Cook the diced onion for 8 minutes, until soft, then add the sliced garlic and thyme leaves for 1 minute. Stir in the tomato paste for 1 minute, then the crushed tomatoes and the remaining salt and pepper. Simmer for 10 minutes.

Bake together

Turn the oven down to 180°C (350°F). Fold the roasted vegetables (and the beans, if using) into the tomato base. Cover and bake for 30 minutes, then uncover and bake for 15 minutes more, until thick, jammy and bubbling at the edges.

Finish and serve

Stir in the vinegar, then rest for 10 minutes. Scatter with torn basil, drizzle with the remaining 1 tbsp olive oil and serve warm or at room temperature with thick slices of crusty bread.

Roasting the vegetables separately first is what keeps the ratatouille rich rather than watery. It tastes even better the next day and is excellent topped with a fried egg for non-vegans.

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