Slow roasted ratatouille
Prep time
Cook time
Total time
Makes the best ratatouille you have ever tasted.
Serves: 8
For the puree
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon garlic, minced
  • 1 red bell pepper
  • 1 poblano pepper and 2 chili peppers
  • 1 can (28 oz) of crushed tomatoes
  • handful basil leaves
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon herb de Provance
For the sliced vegetables
  • 2 Japanese eggplants, sliced thinly
  • 6 Roma tomatoes, sliced thinly
  • 2 yellow squash, sliced thinly
  • 2 green zucchini, sliced thinly
For the topping
  • 2 tablespoons olive oil
  • 1 to 2 cloves garlic, minced
  • 1 teaspoon thyme leaves, chopped (I used dried but fresh would be better)
  • salt and pepper
For the puree
  1. Add oil to a large saute pan and then add and cook the onion, celery, carrots and garlic over medium heat until softened (until a fork can be easily inserted into the carrots)
  2. In the meantime, char the peppers under the broiler or on an outdoor grill until charred on all sides (rotate to blacken all sides) (see this post)
  3. Place the charred peppers in a bowl covered tightly with plastic wrap or in a ziploc bag until cooled, then peel off skins
  4. Add softened vegetables (carrot, celery, onion, garlic), canned tomatoes, peppers, basil, herbs and salt/pepper to blender and puree the mixture
To prepare the dish for baking
  1. Preheat oven to 280 degrees
  2. Spread the puree on the bottom of an oven safe skillet or tart pan and then arrange the sliced eggplant, tomatoes and zucchini in a swirl fashion on top
  3. Sprinkle with salt and pepper
  4. Combine the olive oil, garlic and thyme and then drizzle on top of vegetables
  5. Cover with aluminum foil and bake for 3 hours
  6. At this point, it is recommended to refrigerate overnight to allow flavors to marry and mingle
  7. To serve, heat oven to 350 degrees and bake uncovered for 45 minutes (if cold) or 20 minutes or warm/hot
Recipe by Feeling Foodish at