Ratatouille is a favorite summertime dish but usually I make more of a "stewed" version. After perusing several cassoulet recipes, this is what I can up with. It was so delicious and combined nicely with baked white fish.
Veggie amounts are general; I just used the amount that filled the casserole dish I was using. I ended up with a couple of leftover eggplant rounds so just chopped them up and added them to the sauce. Obviously, it's a flexible recipe!
Ratatouille Cassoulet with Herb Drizzle 4servings
Veggies
1 smaller eggplant
3 to 4 roma tomatoes
2 to 3 smaller zucchini (could use a yellow summer squash for one zucchini
Sauce
1 to 2 tablespoons olive oil
1/2 onion, diced
2 cloves garlic, minced
2 smaller bell peppers — green, red or yellow
Salt, to taste
Pepper, to taste
About 7 to 8 ounces crushed tomatoes (I used peeled and chopped fresh tomatoes)
1 tablespoons chopped fresh basil
Herb Drizzle
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
Salt, to taste
Pepper, to taste
4 tablespoons olive oil
Topping
Grated Parmesan cheese
Veggies: Peel the eggplant, slice into approximately 1/16-inch rounds and then cut into half if eggplant rounds are large in comparison to the zucchini rounds. Lay eggplant on paper towel, salt liberally on both sides and let set for about 30 minutes to draw out excess moisture. Wipe off excess salt before assembling the cassoulet.
Cut tomatoes and zucchini into approximately1/16-inch (1-mm) rounds, then set aside.
Sauce: Heat the olive oil over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil; stir.
Assemble: Spoon most of the sauce into a greased or sprayed casserole dish. Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Spoon any leftover sauce on top of the veggies.
Herb Drizzle: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Bake: Cover the pan with foil and bake in a preheated 375° oven for 40 minutes. Uncover, then bake for another 10 20 minutes, until the vegetables are softened. Add Parmesan cheese during the last few minutes. Allow to cool for a few minutes before serving.
Ratatouille Cassoulet with Herb Drizzle 4servings
Veggies
1 smaller eggplant
3 to 4 roma tomatoes
2 to 3 smaller zucchini (could use a yellow summer squash for one zucchini
Sauce
1 to 2 tablespoons olive oil
1/2 onion, diced
2 cloves garlic, minced
2 smaller bell peppers — green, red or yellow
Salt, to taste
Pepper, to taste
About 7 to 8 ounces crushed tomatoes (I used peeled and chopped fresh tomatoes)
1 tablespoons chopped fresh basil
Herb Drizzle
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
Salt, to taste
Pepper, to taste
4 tablespoons olive oil
Topping
Grated Parmesan cheese
Veggies: Peel the eggplant, slice into approximately 1/16-inch rounds and then cut into half if eggplant rounds are large in comparison to the zucchini rounds. Lay eggplant on paper towel, salt liberally on both sides and let set for about 30 minutes to draw out excess moisture. Wipe off excess salt before assembling the cassoulet.
Cut tomatoes and zucchini into approximately1/16-inch (1-mm) rounds, then set aside.
Sauce: Heat the olive oil over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil; stir.
Herb Drizzle: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Bake: Cover the pan with foil and bake in a preheated 375° oven for 40 minutes. Uncover, then bake for another 10 20 minutes, until the vegetables are softened. Add Parmesan cheese during the last few minutes.
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