Winter Ratatouille

Hearty and super flavorful, this winter inspired ratatouille is perfect as a side to fish or chicken or as a stand-alone dish served with crusty bread for sopping up the sauce. 

 

By / Photography By Daniel Kwak | February 01, 2018

Ingredients

  • Olive oil, as needed
  • ½ onion, finely diced
  • 3 cloves garlic, minced
  • 1 (15-ounce) can crushed tomatoes
  • ½ teaspoon chili flakes (optional, to taste)
  • Kosher salt, to taste
  • 3 sprigs thyme
  • 3 medium all-purpose potatoes, parboiled and cooled, sliced into rounds about ⅛ inch thick
  • 2 fennel bulbs, sliced into rounds about ⅛ inch thick
  • 2 medium thin eggplants, sliced into rounds about ⅛ inch thick
  • ½ cup grated gruyere cheese (optional)
  • Black pepper, to taste
  • Fennel fronds, roughly chopped, as garnish

Instructions

In a medium saucepan, sauté onion and garlic in olive oil. When the onions begin to turn translucent and the garlic is fragrant with no color, add in tomatoes, chili flakes, ½ teaspoon of salt and sprigs of thyme. Cook over medium-low heat, covered, for 10–15 minutes.

Preheat oven to 375 degrees.

Prep all vegetables, organize into separate piles. In a 9-inch pie dish (or rectangular baking dish) place a layer of sauce on the bottom; this should fill about ¼ of the dish. If using cheese, add that layer next. Layer sliced vegetables on top, alternating between potato, fennel and eggplant. Season with salt and pepper to taste and a generous drizzle of olive oil.

Bake for about 1 hour, or until the vegetables are tender and lightly roasted.

Garnish with fennel fronds and additional cheese.

 

Ingredients

  • Olive oil, as needed
  • ½ onion, finely diced
  • 3 cloves garlic, minced
  • 1 (15-ounce) can crushed tomatoes
  • ½ teaspoon chili flakes (optional, to taste)
  • Kosher salt, to taste
  • 3 sprigs thyme
  • 3 medium all-purpose potatoes, parboiled and cooled, sliced into rounds about ⅛ inch thick
  • 2 fennel bulbs, sliced into rounds about ⅛ inch thick
  • 2 medium thin eggplants, sliced into rounds about ⅛ inch thick
  • ½ cup grated gruyere cheese (optional)
  • Black pepper, to taste
  • Fennel fronds, roughly chopped, as garnish
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