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How to make ratatouille

Ratatouille in a large silver bowl
Photo by Shari Pennington

This easy-to-make ratatouille pairs well with the Bordeaux blend from Hark and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.


What You’ll Need:

  • 2 eggplants
  • 6 Roma tomatoes
  • 2 yellow squashes
  • 2 zucchinis
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • salt, to taste
  • pepper, to taste
  • 28 oz can of crushed tomatoes
  • 2 tablespoons chopped fresh basil, from 8-10 leaves
  • 1 teaspoon garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme

Directions:

Step one: Preheat the oven to 375˚F (190˚C).

Step two: Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.

Step three: Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes.

Step four: 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 once more, then smooth the surface of the sauce with a spatula.

Step five: Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.

Step six: Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables. salt, to taste pepper, to taste 4 tablespoons of olive oil.

Step seven: Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened. Serve while hot as a main dish or side.

The ratatouille is also excellent the next day — cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes or simply microwave to the desired temperature.