Directions
- 1Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add onion, garlic, and ¾ teaspoon of the salt. Cook, stirring often, until softened, about 10 mins.
- 2Add the bell pepper and cook until softened, about 7 mins. Pour in the crushed tomatoes and season with the herbes de Provence and 2 tsp of the thyme. Cook at a low simmer until the sauce has slightly thickened, 10 to 15 mins. Add the basil and stir to combine. Remove from the heat.
- 3Starting from the outer edge of the skillet and working your way to the middle, arrange the sliced veggies over the tomato sauce, snugly upright but slightly angled, and alternating the colours (zucchini, summer squash, eggplant, and tomato). Sprinkle with the remaining 1 teaspoon thyme, remaining ¼ teaspoon salt, and the black pepper.
- 4Cover the skillet with foil or an oven-safe lid and bake at 375F/190C for 40 mins. Remove the foil and continue cooking until the veg is very soft and the ratatouille is bubbling, another 20 to 30 mins. Garnish with basil leaves just before serving, if desired.
Ingredients
- 2 tbsp olive oil
- 1 red onion, chopped
- 4 cloves garlic, chopped
- 1 tsp fine sea salt
- 1 red bell pepper, chopped
- 2 cans (28 ounces/800 mL each) crushed tomatoes
- 2 tsp Herbes de Provence
- 3 tsp fresh thyme
- 0.5 cup basil, chopped
- 1 green zucchini, thinly sliced
- 1 yellow summer squash, thinly sliced
- 1 Japanese eggplant, thinly sliced
- 3 Roma tomatoes, thinly sliced
- 0.25 tsp pepper
- 1 Fresh basil, for garnish
Equipment
10-inch cast-iron skillet
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