A ratatouille niçoise is a traditional French dish, but there are many different versions. The most simple ratatouille is made by sautéing vegetables together. I have also seen ratatouilles made into a stew. This layered ratatouille is an adaptation of Julia Child’s recipe. Instead of just sautéing the vegetables, they are layered and baked in an oven. In my opinion, it makes the presentation absolutely beautiful.
When looking for the vegetables, try to find veggies with a similar size. It will make the ratatouille look much more uniform. Otherwise, you may need to cut the vegetables to make them more even. I had to cut my eggplant in half. However, slicing the vegetables is much quicker using a mandoline than a knife. It guarantees thin, even slices every time.
You can also lose a finger with that thing. I almost did.
If you get queasy easily, just skip to the recipe. I promise that I didn’t post any pictures of my finger. Or what was left of it. Just kidding.
The last time I was slicing zucchini with a mandoline, I was using it to make nice and thick slices. The protective handle was just getting in the way, so I decided not to use it. I bet you know where this is going. I’ll leave out the gory details, but let’s just say it was the bone in my finger that kept the blade from going completely through.
Ever since then, I get such an uneasy feeling when using the mandoline. Since I don’t want to lose any digits, I always use the protective handle now.
If you manage to slice the vegetables without losing an appendage, this is a wonderful side dish for any occasion. The tomato sauce seeps up into the veggies, giving them a wonderful flavor. I could eat this dish almost every day.
Seriously, I think I’m going to make it again tomorrow. It’s that good.
I served this layered ratatouille casserole over a bed of parmesan polenta and alongside a grilled beef tenderloin steak (*upcoming recipe hint*). I really think this ratatouille is the perfect dish to serve with company. You can slice the vegetables and arrange them in the dish earlier in the day, then store them in the fridge until ready for use!
- 1 green zucchini
- 1 yellow squash
- 1 eggplant
- 3 roma tomatoes
- ½ onion, diced
- 1 cup pasta sauce
- 2 cloves garlic, pressed
- salt and pepper, to taste
- 2 tbsp olive oil
- 1 tsp italian seasonings
- Preheat the oven to 375 degrees Fahrenheit.
- Using a mandoline or sharp knife, slice the zucchini, squash, eggplant, and tomatoes thinly. Set aside.
- In an oval or circular baking dish, add the pasta sauce, onion, and garlic. Stir to combine, then spread evenly over the bottom of the baking dish.
- Lay repeating slices of eggplant, zucchini, squash, and tomatoes into a circle in the baking dish. Brush the olive oil over the sliced vegetables. Season with salt, pepper, and italian seasonings. Place a piece of parchment paper over the vegetables. Trim the paper so it fits inside the baking dish, directly on top of the vegetables.
- Bake in the preheated oven for 40 to 50 minutes, until the vegetables are cooked, but still retain their shape. Serve while hot.