If presentation is almost as important as taste and flavor, this is a winner. This is a beautiful dish, but there is so much more to it; it is satisfying, flavorful, and absolutely delicious. To sum it all up: Fantastic! It is a perfect fall meal, even looks a little bit like fall with all the different colors. Not that you would only eat this dish in the fall, I for one can eat Ratatouille at any time of year, it is one of my favorites. Hope you like it too.
2 tablespoons olive oil
1/2 cup finely diced onion
3-4 cloves garlic, minced
20-26 oz. crushed or chopped tomatoes (Pomi organic chopped tomatoes)
1 teaspoon Herbes de Provence
1/8 teaspoon crushed red pepper
2 teaspoons salt
1 small zucchini, evenly sliced 1/8 in
1 yellow summer squash, evenly sliced 1/8 in
1 eggplant, evenly sliced 1/8 in
2 tomatoes, evenly sliced 1/8 in
1 large potato, evenly sliced 1/8 in
Optional: Fresh minced basil and thyme for garnish
Saute onion in olive oil until translucent.
Next add minced garlic and seasoning, sauté for another minute or two.
Add crushed tomatoes, and let sauce simmer for 5 minutes or so.
Pour the tomato sauce into the bottom of an oven proof cast iron skillet.
Arrange vegetables in a circular fashion.
Sprinkle with a little olive oil, minced basil and thyme.
Cover with foil.
Bake at 280 F for about 2 hours. Remove the foil, increase temperature to 350F, bake an additional 20 min.
If you are short of time and you do not have time to arrange all the vegetables or to cook the dish for 2.5 hours, add the veggies to the tomato sauce and simmer until vegetables are soft.