Baked Ratatouille

Ingredients

• 1 medium Eggplant (About 1 lb, cut into 1/4-inch thick rounds. Salting helps remove excess moisture.)
• 1 teaspoon Kosher Salt (Plus more to taste; for drawing moisture from eggplant and seasoning the dish.)
• 2 tablespoons Extra Virgin Olive Oil (Good quality olive oil is recommended for best flavor.)
• 1 medium Yellow Onion (About 8 oz, finely chopped.)
• 2 cloves Garlic (Freshly minced for optimal aroma.)
• 2 Bell Peppers (About 8 oz total, any color, cored, seeded, and roughly chopped.)
• 1 medium Zucchini (About 8 oz, roughly chopped.)
• 1 medium Yellow Squash (About 8 oz, roughly chopped.)
• 28 ounces Crushed Tomatoes (Canned crushed tomatoes provide the sauce base.)
• 1 teaspoon Dried Thyme (Adds an earthy, aromatic note.)
• 2 tablespoons Fresh Parsley (Finely chopped for fresh flavor.)
• 2 tablespoons Fresh Basil (Finely chopped; adds a sweet, herbal note.)
• 0.25 teaspoon Black Pepper (Freshly ground, to taste.)
• 2 tablespoons Parmesan Cheese (Freshly grated, for garnish (optional).)

Instructions

1. Preheat oven to 375°F (190°C). Place a rack in the center of the oven.
2. Prepare the eggplant: Place eggplant rounds on a baking sheet lined with paper towels. Sprinkle both sides with kosher salt (about 1 teaspoon total). Let sit for 15-20 minutes to draw out excess moisture. Thoroughly pat the eggplant slices dry with fresh paper towels. This step is crucial for preventing a soggy ratatouille.
3. In a large Dutch oven or oven-safe pot, heat olive oil over medium heat until shimmering.
4. Add chopped onion and cook until softened and translucent, about 5 minutes, stirring occasionally.
5. Add minced garlic and cook for 1 minute more, until fragrant, stirring constantly. Be careful not to burn the garlic, as it can become bitter.
6. Add chopped bell peppers, zucchini, and yellow squash. Season with kosher salt and black pepper to taste.
7. Cook for 8-10 minutes, stirring occasionally, until the vegetables are slightly softened. This helps release their flavors.
8. Stir in crushed tomatoes, dried thyme, fresh parsley, and fresh basil. Bring to a simmer, stirring occasionally, ensuring all ingredients are well combined.
9. Arrange the salted and dried eggplant rounds on top of the tomato mixture in a single layer. Do not overlap the eggplant slices to ensure even cooking.
10. Season the eggplant with salt and pepper.
11. Cover the pot tightly with a lid. Transfer to the preheated oven.
12. Bake covered for 45 minutes. Covering helps the vegetables steam and become tender.
13. Remove the lid and bake for an additional 15 minutes, or until the vegetables are tender, slightly caramelized, and the sauce has thickened. Monitor closely to prevent burning. The final uncovered baking allows for some browning and flavor concentration.
14. Remove from the oven and let the ratatouille rest for 10 minutes before serving. This allows the flavors to meld together and improve overall taste.
15. Serve hot, garnished with freshly grated Parmesan cheese, if desired. A side of crusty bread is also a great accompaniment for soaking up the sauce.