Baked Ratatouille adapted from Smitten Kitchen | How to make Baked Ratatouille adapted from Smitten Kitchen

By Deepali Jain  |  30th Nov 2015  |  
5.0 from 1 review Rate It!
  • Baked Ratatouille adapted from Smitten Kitchen, How to make Baked Ratatouille adapted from Smitten Kitchen
Baked Ratatouille adapted from Smitten Kitchenby Deepali Jain
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

24

1





Video for key ingredients

  • Homemade Pizza Sauce

About Baked Ratatouille adapted from Smitten Kitchen

Super delicious and healthy version. The taste is simple and nourishing. It goes very well as a side or as a salad.

Baked Ratatouille adapted from Smitten Kitchen, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Baked Ratatouille adapted from Smitten Kitchen is just mouth-watering. This amazing recipe is provided by Deepali Jain. Be it kids or adults, no one can resist this delicious dish. How to make Baked Ratatouille adapted from Smitten Kitchen is a question which arises in people's mind quite often. So, this simple step by step Baked Ratatouille adapted from Smitten Kitchen recipe by Deepali Jain. Baked Ratatouille adapted from Smitten Kitchen can even be tried by beginners. A few secret ingredients in Baked Ratatouille adapted from Smitten Kitchen just makes it the way it is served in restaurants. Baked Ratatouille adapted from Smitten Kitchen can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Baked Ratatouille adapted from Smitten Kitchen.

Baked Ratatouille adapted from Smitten Kitchen

Ingredients to make Baked Ratatouille adapted from Smitten Kitchen

  • 1/2 medium onion finely chopped
  • 1 large tomato pureed
  • 1 medium sized eggplant (long variety)
  • 1 medium sized zucchini
  • 1 medium sized red pepper
  • 1 medium sized yellow pepper
  • 2 tbsp of olive oil divided
  • salt black pepper and dried herbs to taste

How to make Baked Ratatouille adapted from Smitten Kitchen

  1. Pre-heat the oven to 190 C. In the meanwhile, pour tomato puree in the bottom of the baking dish. Add chopped onions, stir in 1 tbsp of olive oil. Season well with salt & black pepper.
  2. Trim the ends of eggplant. Carefully remove the core from yellow & red pepper, leaving the shell intact. Slice them as thin as possible.
  3. Arrange the vegetables atop the prepared sauce in a concentric manner and overlapping each other. Try to place them as close to each other as possible with only little edge showing of each vegetable.
  4. Drizzle the remaining olive oil over the arranged vegetables. Season with salt & pepper & some herbs (fresh or dried).
  5. Cover the dish with a parchment paper fitting just inside the dish & not coming outside. Bake for about 30 minutes till the veggies are tender but not burnt & the sauce has started bubbling around them. Serve hot with cheese or plain.

My Tip:

A compact arrangement of veggies is important as after baking they will shrink. So do not worry about a over filling the dish with veggies. You can add or remove any other vegetable of your choice, in the first version I had made with cucumber instead of zucchini. Don’t be afraid and experiment.

Reviews for Baked Ratatouille adapted from Smitten Kitchen (1)

Deviyani Srivastava2 years ago

Such a lovely recipe! It looks so amazing, great work Deepali!
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