This recipe is special not only because it’s so beautiful, healthful, and full of Mediterranean flavors, but because it’s a recipe from our cookbook food photographer, Zhoro Apostolov. This recipe is quite simple and highlights the natural beauty of seasonal produce. Be sure to use a well-seasoned marinara sauce (like ours on page 228), since the ratatouille’s flavor is dependent on it!
Yield: 4–8 servings
Prep time: 45 minutes | Cook time: 40 minutes | Total time: 1 hour and 25 minutes
1 tablespoon extra-virgin olive oil
2 medium cloves garlic, minced
2 medium red onions, thinly sliced, divided
1 (25-ounce) jar flavorful marinara sauce (or 1 batch of the recipe on page 228)
Salt and pepper, to taste
1 sprig fresh thyme, plus additional for garnish
1 medium eggplant
1 medium zucchini
2 red bell peppers
2 Roma tomatoes
Lemon slices, for garnish (optional)
1. Preheat the oven to 350 degrees F.
2. Make the sauce: Heat the olive oil in a saucepan over medium-high heat. Add the garlic and onequarter of the onions and sauté for 2 minutes or until fragrant. Add the marinara sauce and season with salt and pepper. Let the sauce simmer for 3 to 4 minutes, then add the little leaves from the sprig of fresh thyme. This will be your base for the ratatouille.
3. Spread the sauce evenly on the bottom of a casserole dish or baking dish (around 8 × 8 inches in size).
4. Slice the eggplant, zucchini, bell peppers, and tomatoes very thin, about 1/4 of an inch thick, or even thinner if desired. Make the slices consistent in size so they will bake evenly.
5. Arrange the sliced eggplant, zucchini, bell peppers, and tomatoes and the remaining sliced onions in alternating layers in the casserole dish. You can arrange them in circles (as shown in the photo), spirals, or straight lines depending on what fits better in your dish. Season with salt and pepper.
6. Bake for 30 to 40 minutes, until the vegetables are tender.
7. Garnish with thyme sprigs and lemon slices (if using).
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