Baked Ratatouille
Serve 6

This healthy, Provencal stew is all about presentation! Colourful layers of thinly sliced vegetables are arranged over a beautiful stew of tomatoes, onion, and red pepper to create a hearty, vegetarian dish that’s bound to receive raves. Enjoy with creamy polenta, or a loaf of crusty bread and butter.

Ratatouille Ingredients:
2 zucchini
2 yellow squash
2 Japanese eggplant
2 teaspoons kosher salt, divided
6 small vine tomatoes
6 tablespoons olive oil, divided
1 medium onion, peeled and sliced
6 cloves garlic, chopped
1 red bell pepper, seeded and finely chopped
1 tablespoon tomato paste
1 can (14 oz) crushed tomatoes
1/2 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 teaspoons chopped fresh thyme
1/4 cup grated Parmigiano Reggiano for topping
Fresh basil, julienned, for garnish

Directions:
1. Use a mandoline to slice the zucchini, yellow squash, eggplant, and tomatoes into thin rounds, approximately 1/16" thick. Toss the zucchini, yellow squash, and eggplant slices with 1-1/2 teaspoons salt in a colander and let sit for 30 minutes to release water. Lay the tomatoes on a paper towel-lined plate and sprinkle the tomatoes with another 1/2 teaspoon of salt, letting rest for 30 minutes. After 30 minutes, pat dry with paper towels.

2. Heat 2 tablespoons olive oil in a 5 qt oven safe braiser (or another heavy, oven-proof pot) over medium-high. In two batches, add half the zucchini, yellow squash, and Japanese eggplant and cook until the vegetables begin to brown slightly, about 5-7 minutes. Transfer to a bowl and repeat with another 2 tablespoons olive oil and the remaining zucchini, yellow squash, and eggplant. Remove and set aside. 

3. Preheat the oven to 375°F. In the same braiser, heat the final 2 tablespoons olive oil over medium heat and sauté the onions, garlic, and bell peppers until soft and translucent, about 5-7 minutes. Add the tomato paste and cook for another 10 minutes, then add the crushed tomatoes, vinegars, crushed red pepper, salt, pepper, and fresh thyme and stir and cook for another 2 minutes until the flavors are incorporated. 

4. Use a spoon to smooth the sauce, and arrange the zucchini, squash, Japanese eggplant, and tomato slices in a circle, alternating by color. Start the layering around the perimeter of the dish and work inward toward the center.

5. Cover with aluminum foil or an oven safe lid, and bake for 20 minutes until the ratatouille is bubbling. Remove from the oven, sprinkle with Parmigiano Reggiano, and cook for 15 more minutes until the cheese has browned. Remove from the oven, let cool for 5-10 minutes and serve with a side of rustic bread or a bowl of polenta.