When the garden, (or the produce department!), gives zucchini’s, tomatoes and eggplant, it means ratatouille is calling your name! Of course, we make it salt, oil, and sugar free, but trust me you won’t miss it. Tomatoes, inherently, have a super salty flavor, which helps us rely on spices to help further develop those flavors. By adding smoked sweet paprika and a pinch of heat, you’re sure to enjoy this healthier version, as much, or even more than the original!
For the Vegetables: (try to find produce that all about the same circumference)
- 2 medium size cylindrical dark purple eggplants
- 4-6 roma tomatoes (depending on size)
- 2 medium size yellow squash
- 2 medium size zucchini
For the Sauce:
- 1 sweet yellow onion, finely diced (about 1 cup)
- 1 TB minced garlic
- 1 red bell pepper, seeded and finely diced
- 1 yellow bell pepper, seeded and finely diced
- ½ tsp. Smoked sweet paprika, or more to taste
- ¼ tsp. Aleppo pepper or red pepper flakes F
- reshly ground black pepper, to taste
- 28 oz can of crushed tomatoes
- 2 TB chopped fresh basil leaves
For the Herb Seasoning:
- In a small bowl, mix together:
- 2 tablespoons chopped fresh basil
- 1 TB minced garlic
- 2 tablespoons chopped fresh parsley
- 2 teaspoons fresh thyme
- Freshly ground black pepper, to taste
Preheat the oven for 375˚F
Prepare the Vegetables
1- Using a mandoline, or very sharp knife, slice the yellow squash, zucchini, eggplant and tomatoes into approximately ¹⁄₁₆-inch rounds.
2- Arrange the sliced veggies: I like to start with yellow squash, then zucchini, tomato slice, then eggplant. The color combination is stunning!
Make the Sauce:
1- Dry Sauté the vegetables: Heat a 10”-12” saucepan over medium high heat for 2 minutes. Pour in the onion, garlic, and bell peppers, stirring to combine. Lower the heat to medium low and cover the pan. Cook for 2 minutes, allowing the vegetables to release their juices and soften.
2- Remove the cover, letting the condensation under the lid run back into the pan. Add the smoked paprika, Alepo or red pepper flakes and black pepper. Stir and taste, adding more seasoning as needed. Cook, without the cover, for another 5 minutes, or until the vegetables are tender.
3- Add the crushed tomatoes, along with all the liquid. Stir until the ingredients are fully incorporated, and simmer for a couple of minutes. Remove the pan from the heat, and stir in the basil.
4- Pour half of the sauce (reserving the other half for another use), into a 10” to 12” baking dish. The dish I used was 13” x 9”. Arrange the sliced veggies on top of the sauce from the outer edge to the middle of the pan. Season with black pepper.
5- Sprinkle the herb seasoning over the vegetables.
6- Cover the pan with parchment paper, and top with foil, crimping the edges around the baking dish. Bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables have softened.
To Serve:
Serve directly from the baking dish while hot as a main dish or side. The ratatouille is also excellent the next day–cover with parchment paper and foil, and reheat in a 350˚F oven for 15 minutes, or microwave for 40 seconds or until hot.