Perhaps owing to the bounty of summer produce at the market at this time of year, I inevitably wind up making ratatouille. Usually, I prepare it on top of the stove, cooking most of the vegetables individually. This year, however, I was lazy. (I’ll blame the excessive heat.) For this reason, I chose to make Mark Bittman’s oven-baked version from his book How to Cook Everything. What I especially liked about his recipe was that it called for cooking all the vegetables at the same time in the oven.
I admit that I was not totally faithful to Bittman’s recipe when it came to the amount of vegetables, the sizes in which they were cut, and the amount of olive oil. I also erroneously covered my casserole, which may have produced a more watery, though no less delicious result. The next time, I’ll choose the uncovered route. It will probably give the dish a more roasted flavor. I will also not make the mistake of scattering the fresh-herb sprigs over the vegetables, as removing them at the end of cooking was a chore.
Oven Baked Ratatouille (Adapted from Mark Bittman’s How to Cook Everything)
1 large eggplant, cut into 1/2 inch chunks
2 onions, chopped
2 medium zucchini, trimmed and cut into 1/2 inch chunks
2 red bell peppers, cored, seeded, and cut into 1/2 inch pieces.
2 round tomatoes, cored cut into 1/2 inch pieces
1 cup grape tomatoes
10 cloves of garlic, halved
Several sprigs fresh thyme and rosemary tied with a string for easy removal
3/4 cup extra virgin olive oil
Salt and pepper to taste
The prepped vegetables
Heat oven to 350 degrees F.
Film a casserole or heavy oven proof skillet dish with a couple tablespoons of the olive oil, then make a layer onion, followed by one of eggplant, zucchini, peppers, tomatoes, herbs, a sprinkling of salt and pepper, and half the the garlic (the order doesn’t matter at all). Repeat and make a second layer. Drizzle with the remaining olive oil.
Bake for about 1 to 1.5 hours, pressing down on the vegetables occasionally with a spatula, until they are all completely tender. When they are tender remove.
Garnish with more herbs and drizzle with a little more olive oil, and serve hot, warm, or at room temperature.
I chose to serve the ratatouille as a side dish with a roasted chicken.
Wine Pairing: Dry Rose