This baked ratatouille combines vegetables, olive oil, and herbs to make a delicious vegetable dish that is one of my absolute favorites. It can be served alone or put on top of just about anything. It tastes good the first day, but it’s even better if you let it sit in the refrigerator overnight. You can even make it a couple of days ahead of time and just reheat it when you’re ready to serve.
Eggplant plays a big role in this recipe, but even if you don’t particularly like eggplant, you should give this a try. because it is combined with other veggies and they are all cooked together, the flavors are well blended and you don’t realize you’re eating eggplant.
My kids all like this recipe. Granted, they are all grown, but they have liked it since they were teenagers if not before. My youngest son, who still lives at home, especially likes it. It’s really a treat for us.
This recipe is adapted from Bette Hagman’s vegetable casserole in her book More from the Gluten-Free Gourmet. Many recipes call for cooking it on the stove. I like Bette’s method of doing it in the oven.
- 1 medium eggplant, cubed
- 1 large onion, chopped
- 2-3 small zucchini, halved lengthwise and sliced
- 2-3 cloves garlic, minced
- 14 ounces diced tomatoes, drained
- 1/2 medium red pepper, chopped
- 1 Tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1 / 3 cup olive oil
- Combine all ingredients in a deep casserole dish.
- Mix well to coat the vegetables with the oil and herbs.
- Bake at 325 degrees for 1 1/2 hours, stirring about every 1/2 hour.
The vegetables cook down considerably so what looks like a large volume to begin with will look much smaller in the end. You can try adding any vegetable you like such as carrots, yellow squash, or green pepper. Vary the amounts of vegetables to your taste. You can also substitute chopped fresh tomatoes for the canned ones.