Ever since watching Pixar’s “Ratatouille”, I’ve wanted to try my hand at making the actual recipe (which originated long before the movie!). My cookbook said to brown each vegetable individually, then layer it in a pan and baste it as it baked. I’m all about ease and simplicity, but I wasn’t just going to make a stir fry out of all the ingredients. So I went for the layered casserole approach, but without pre-browning my veggies. The end result, while perhaps not quite as elegant as that Linguini served to Anton Ego in “Ratatouille”, was quite delicious.
Easy Ratatouille Casserole
- 2 eggplant 1/4 inch thick
- 2 large zucchini 1/6 inch thick
- 2 onions 1/6 inch thick
- tomatoes 1/4 inch thick
- fresh ground pepper
- sea salt
- basil leaves
- minced garlic
- Slice vegetables.
- Cover the bottom of a 13x9 pan with olive oil.
- Line the vegetables up in rows, alternating vegetables.
- Top with seasonings.
- Bake at 400, covered, for 20 minutes.
- Uncover, baste with the juices, and bake uncovered for approximately 45 minutes more, until vegetables are tender.