Rustic Baked Ratatouille Bake: Your New Comfort Food Delight
Rustic Baked Ratatouille Bake is a hearty dish that transforms summer vegetables into a delicious casserole, perfect for family dinners.
Equipment
- large skillet
- 9x13 inch baking dish
Ingredients
For the Vegetables
- 1 large Eggplant Substitute with zucchini for a lighter version.
- 2 medium Zucchini Can replace with yellow squash.
- 2 pieces Bell Peppers Any color; use only one color for different flavor.
- 1 large Onion Shallots can be used for a milder taste.
- 3 cloves Garlic Garlic powder serves as an alternative.
For the Sauce
- 28 oz Crushed Tomatoes Forms the base sauce rich in flavor.
- 15 oz Tomato Sauce Alternatively, use homemade sauce.
- 0.25 cup Olive Oil Any neutral oil serves as a viable substitute.
- 1 tbsp Dried Oregano Basil can be used instead for a different taste.
- 1 tsp Dried Basil Fresh basil could substitute at half the amount.
- 0.5 tsp Red Pepper Flakes Adds a touch of spice; omit for milder dish.
- Salt Essential for seasoning; adjust to taste.
- Pepper Essential for seasoning; adjust to taste.
For the Cheesy Topping
- 2 cups Shredded Mozzarella Cheese Swap with Fontina for a different flavor.
- 0.5 cup Grated Parmesan Cheese Pecorino Romano can be an alternative.
- Fresh Basil Leaves For garnish; adds a fresh finish.
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Dice the eggplant, zucchini, and bell peppers into 1/2-inch cubes.
- Chop the onion and mince the garlic.
- Sauté the onion in a large skillet with olive oil over medium heat for about 5 minutes, then add the garlic and cook for an additional minute.
- Add the diced eggplant, zucchini, and bell peppers to the skillet and cook for 10-15 minutes.
- Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes. Season with salt and pepper, then let simmer for 10 minutes.
- Transfer the vegetable mixture to a 9x13 inch baking dish, spreading it out evenly.
- Sprinkle mozzarella over the top, followed by Parmesan.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and golden.
- Cool for 5-10 minutes before serving.
- Garnish with fresh basil leaves before serving warm.
Notes
Optional: Serve with a side of crusty bread to soak up the sauce.