Eggplant. tomatoes, and sweet peppers are the classic ingredients in this dish, but it's pretty forgiving. Choose what you like best.
- Eggplant. tomatoes, and sweet peppers are the classic ingredients in this dish, but it's pretty forgiving. Choose what you like best.
- Whisk the olive oil tomato paste and garlic together in a large bowl. Cut the vegetables into 1/2-inch dice. Make sure that vegetables that take longer to cook, are cut small enough to finish at the same time as vegetables that cook more quickly. Gently stir them all into the olive oil mixture, coating them all completely.
- Spread the coated vegetables in a single layer onto the oiled jellyroll pans.
- Roast at 375F for 20 minutes.
- Remove the pans from the oven and turn the vegetables over with a spatula. Return to the oven and roast for 15 minutes more.
- Turn the finished ratatouille into a bowl, and bring to room temperature. Shown here, ratatouille with polenta.
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