Ingredients ratatouille a la remy
Sauce
1 tbsp Olive oil
1/2 medium onion
2 clove garlic minced
1/2 tbsp red pepper flakes
1 large Tomatoes chopped
1/4 cup vegetable stock (or chicken or beef)
2 tbsp tomato paste
1 tbsp basil
1 tbsp thyme
1 tsp parsley
Black pepper
salt
Vegetables
1 small eggplant
1 medium bell pepper
1 small yellow squash
1 small zucchini
how to make ratatouille a la remy
Preheat the oven to 375°F.
In a large sautée pan over medium heat, cook the garlic, red pepper flakes, and onion until the onion is translucent.
Meanwhile, using either a mandolin, food processor (with slicer attachment), or knife, thinly slice the eggplant, bell pepper, yellow squash, and zucchini (slices should be approximately 1/8" thick).
Add the chopped tomato, veggie stock, tomato paste, and herbs to the sautée pan and cook for 8-10 minutes. Salt and pepper to taste.
Pour the sauce into the bottom of a 9" pie dish (or similar oven-safe dish).
Arrange the vegetables on top concentrically, layering them so that only a little bit of the peel is visible.
Top with a pinch of salt, pepper, and thyme.
Cover with some parchment paper (cut to fit your dish). Weight with some spare slices of veggie if necessary. Bake for 45-50 minutes until vegetables are tender.
Serve!
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