Ratatouille Version 1.0

by Meg on August 17, 2011


I haven’t been able to get ratatouille out of mind since Pam dropped off an eggplant last night!

Beccah was coming over for lunch – so I decided to use her as my ‘ratat’ guinea pig. I modified smitten kitchen’s recipe to what I had in the fridge & cupboard.


This is what I came up with…


  • 1 cup of tomato paste
  • 2 small onions, sliced thinly
  • 2 garlic cloves, minced
  • 2 tbsp. of extra virgin olive oil
  • 3 heirloom tomatoes, cored and thinly sliced
  • 1 small eggplant, sliced thinly
  • 1 red pepper, cored and sliced thinly
  • salt and pepper

Preheat oven to 375 degrees F. Place the tomato paste on the bottom of a 9 inch square pan. Add the onion slices, minced garlic, 1 tbsp. of olive oil, and salt and pepper into the paste. Mix and smooth evenly on the bottom of the baking dish.

Place the tomato slices on top of the tomato paste mixture season with salt and pepper.

Using a mandoline or a sharp knife, cut the eggplant and red pepper into very thin slices. Arrange the eggplant and red pepper slices on top of the tomatoes in the baking dish. I had leftover vegetables that did not fit.

Drizzle the remaining olive oil(1 tbsp.) over the vegetables and season with salt and pepper. Cover the dish with parchment paper and bake for 45-55 minutes until the vegetables are cooked.


The vegetables were cooked to perfection- I do love my small cottage oven!


Don’t you want a bite!?!


I had a slice of feta with my ‘ratat’ – it was a perfect addition.


Our meal just wasn’t complete without a little treat Smile  Thankfully, Beccah had stopped at Darwin’s Ltd. for almond macaroons- yum!


{ 1 comment }

Emily @ A Cambridge Story August 18, 2011 at 10:11 am

Looks yummy! I’ve never been big into eggplant but am warming up to it this summer. Maybe this recipe will put me over the edge!

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