80 minutes
A delightful ratatouille topped with a crispy blend of breadcrumbs and Parmesan cheese, perfect for a comforting and flavorful meal.
tablespoons
Large Eggplant, diced
each
Zucchinis, sliced
each
Bell Pepper, diced
each
Yellow Bell Pepper, diced
each
Onion, chopped
each
Garlic Clove, minced
cloves
Tomatoes, chopped
each
teaspoons
to taste
to taste
cups
Fresh Basil, chopped
cups
1. Preheat Oven and Cook Eggplant
Preheat your oven to 400°F (200°C). In a large skillet over medium heat, add the olive oil and warm it. Then add the diced eggplant and cook for about 5 minutes until tender and lightly browned.
2. Add Other Vegetables
To the skillet, add the sliced zucchinis, diced red and yellow bell peppers, chopped onion, and minced garlic. Cook for another 5 minutes, until the vegetables have softened.
3. Simmer with Tomatoes and Seasoning
Add the chopped tomatoes, dried thyme, and season with salt and pepper to the skillet. Allow the mixture to simmer for 15 minutes, stirring occasionally.
4. Prepare Topping and Bake
Transfer the vegetable mixture into a baking dish. In a separate bowl, mix the breadcrumbs, grated Parmesan cheese, and chopped fresh basil. Sprinkle this breadcrumb mixture over the vegetables in the baking dish. Bake for 20 minutes in the preheated oven until the topping is golden and crispy.
Use the freshest, ripest tomatoes, bell peppers, eggplants, and zucchini you can find, preferably from a local farmer's market during late summer to early autumn.
Use fresh tomatoes and high-quality tomato paste, allowing the base to simmer and reduce to a thick sauce.
Add aromatic herbs like thyme, rosemary, and basil at different stages of cooking for depth and freshness.
Aim for uniform cuts for even cooking and presentation, using a mandoline for consistent slices and a sharp chef's knife for cubes.
Toast breadcrumbs with olive oil, garlic, and optional pancetta or bacon until deeply golden and crispy, using panko for extra crunch.
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