Ratatouille Tartine (toast)

Ratatouille tartine on a wooden board with a spoon.

5 from 1 vote

Ratatouille Tartine (toast)

A beautiful and traditional way to use all your summer veggies in one dish! The French word ratatouille (rat-uh-too-ee, -twee; French ra-ta-too-yuh) is derived from the meaning,”to stir up”. This traditional French Provincal dish cooks every individual vegetable separately to ensure that all the veggies cook to their texture perfect state.

Prep Time15

Cook Time1 35

Total Time1 50

Course: Side Dish

Cuisine: French

Keyword: ratatouille tart, ratatouille tartine

Servings:

Author: Elena Davis

Ingredients

2 medium yellow onions sliced into half moons
3 medium zucchini cut into 1 in pieces
2 medium eggplant cut into 1 in pieces
1 14.5-ounce can petite diced stewed tomatoes very well drained
3 sweet red peppers such as bell peppers, seeded and cut into thin slices
4 garlic cloves
3 tablespoons fresh or dried rosemary chopped
4 tablespoons fresh or dried thyme chopped
2 bay leaves
½ cup fresh flat leaf parsley coarsely chopped
Coarse salt and pepper to taste
1 cup olive oil more as needed

Instructions

Preheat oven to 400 degrees F. Toss the eggplant, zucchini and 1/2 cup olive oil, and 1 tablespoon each of the rosemary and thyme on a large rimmed baking sheet. Season with salt and pepper to taste. Roast the veggies, tossing occasionally, until the are golden brown and well cooked, about 45 minutes.
Heat 1/2 cup of olive oil in a deep skillet on medium high and add onions and garlic (cook until soft and slightly brown about 10 minutes). Then add: drained canned tomatoes, remaining thyme and rosemary, bay leaf, and peppers cook until peppers are soft, about 10-12 minutes. Season again with salt and pepper.
Add eggplant and zucchini to the skillet on the stove. Reduce heat to medium-low and simmer, string occasionally, until vegetables are very soft, about 30 minutes.
Stir in fresh parsley. Cook until just heated through, about 2 minutes.
Remove from heat and serve as suggested, or eat plain!

Notes

You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. It is also delicious cold or a room temperature.

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