Ingredients:

  • 2 medium Red Bell Peppers (about 300g)
  • 1 medium Yellow Onion (about 150g), finely diced
  • 4 cloves Garlic, minced
  • 400g can Crushed Tomatoes
  • 3 tablespoons Extra Virgin Olive Oil (for base)
  • 4 sprigs Fresh Thyme (or 1 teaspoon dried)
  • 1 Bay Leaf
  • Salt and Freshly Ground Black Pepper (to taste)
  • 2 medium Green Zucchini (about 350g)
  • 1 medium Yellow Squash (about 200g)
  • 1 medium Globe Eggplant (about 350g)
  • 5-6 firm Roma/Plum Tomatoes (about 400g)
  • 2 tablespoons Olive Oil (for layering)
  • 3 tablespoons Good Quality Olive Oil (for vinaigrette)
  • 2 tablespoons Fresh Parsley, chopped
  • 1 teaspoon Fresh Thyme Leaves
  • 1 teaspoon Balsamic Vinegar (optional)

Instructions:

  1. Prepare the Piperade Base: Sauté diced onions in 3 tablespoons of olive oil until softened (about 5 minutes). Add chopped bell peppers; cook until tender (about 10 minutes). Stir in minced garlic and cook for 1 minute until fragrant. Add crushed tomatoes, thyme sprigs, and the bay leaf. Season well. Simmer gently, uncovered, for 20 minutes until slightly thickened. Remove herb sprigs and the bay leaf.
  2. Spread the cooked piperade base evenly across the bottom of a 9x13 inch (or similar) baking dish.
  3. Prepare the Vegetable Slices: Thinly slice the eggplant, zucchini, yellow squash, and Roma tomatoes. Aim for a uniform thickness of approximately 1/8 inch (3mm).
  4. Arrange the vegetable slices decoratively over the tomato base, alternating colours (Zucchini, Squash, Eggplant, Tomato) in a tight, overlapping spiral or linear pattern.
  5. Season and Drizzle: Lightly brush the tops of the layered vegetables with the remaining 2 tablespoons of olive oil, and sprinkle everything lightly with salt and pepper.
  6. The Slow Bake: Preheat oven to 325°F (160°C). Cover the baking dish tightly with foil. Bake for 45 minutes covered. Remove the foil and continue baking for another 30-45 minutes until the vegetables are fork-tender and slightly caramelised.
  7. Finish and Serve: While baking, whisk together the vinaigrette ingredients (3 tbsp olive oil, parsley, thyme leaves, optional balsamic). Once removed from the oven, drizzle the vinaigrette evenly over the hot ratatouille. Let rest for 10 minutes before serving.