Roasted Ratatouille Recipe

The eggplant harvest has been extraordinary this year. In fact, it’s been the best year for eggplant since we’ve lived here. I am not complaining by any stretch as eggplant is one of my favorite vegetables – well, technically a fruit, but whatever – and I am happy to have them. I’ve been trying all kinds of different ways to eat them along with old favorite recipes. Ratatouille is a classic and I do make it every year, in fact I often can some for use all year round. I thought I’d try something different since I had so much to play with so I made roasted ratatouille. It was mighty tasty if I do say so myself.

Just to show you what the harvest has been like this is what came in just today. It’s almost like the zucchini harvest! But I don’t mind all of these.

They are coming in all shapes and sizes too! Granted we are growing two varieties; Italian and Japanese but still, the size differential is pretty funny.  I will have a post later detailing what I’m doing with most of them.

Roasted Ratatouille

Serves 3 – 4

4 large tomatoes
1 large zucchini
1 large Italian eggplant
3 garlic cloves
3 TBS olive oil
3 tsp salt
1 tsp granulated sugar
1 TBS vodka optional
6 cups cooked penne pasta
mozzarella cheese for grating

Preheat oven to 350°

Blanch and peel the tomatoes. Cut them into slices, putting the seeds and juice into a bowl for use later. Spray a baking dish (13 x 9 x 2″) with cooking spray and lay the slices of tomato in the dish, sprinkle with 1 tsp of salt and drizzle with 1 TBS of olive oil.
Wash the eggplant, trim and cut into small cubes. Spray a baking dish (13 x 9 x 2″) with cooking spray. Add the eggplant cubes and sprinkle with 1 tsp salt and add 1 TBS olive oil. Stir to mix well.
Wash and trim the zucchini. Cut it into small cubes. Spray a baking dish (13 x 9 x 2″) with cooking spray. Add the zucchini cubes and sprinkle with 1 tsp of salt and drizzle with 1 TBS of olive oil. Mix well to distribute oil and salt.
Cut the garlic cloves into small pieces and add evenly to the baking dishes. Mix well.
Bake in the preheated oven for half an hour, stir the eggplant and zucchini. Drain the liquid from the tomatoes into a small sauce pan and set aside. Return to the oven. Roast the vegetables for another half hour.
While the vegetables are roasting Strain the liquid from cutting the tomatoes into a small bowl and set aside.
Add the two liquids together and heat over medium high heat until boiling, reduce to a simmer.
Add the sugar and vodka if using. Let cook until thickened. Salt to taste. Set aside.

Add the cooked eggplant, zucchini and tomatoes to a bowl.

Gently mix together. Taste and add salt if necessary.

Add the cooked penne to the reduced tomato sauce and heat through.

To serve: add the penne to a bowl and top with the ratatouille. Add grated cheese.

How Was It?

In a word – heavenly. Sometimes the simplest food is the most delicious. There is nothing earth shattering or complicated or new here. It’s just simple, fresh vegetables. Instead of cooking them on the stovetop I roasted them which really brought out the flavor. I don’t think it took any more time but I liked it better than the traditional way I’ve made it in the past.

Other Eggplant Meals:

Baked Eggplant Parmesan

Eggplant Pizza

Traditional Ratatouille

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Roasted Ratatouille Recipe

★★★★★ 5 from 1 reviews

• Author: Patty@brokenteepee.com
• Category: Main Dish

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Ingredients

• 4 large tomatoes
• 1 large zucchini
• 1 large Italian eggplant
• 3 garlic cloves
• 3 TBS olive oil
• 3 tsp salt
• 1 tsp granulated sugar
• 1 TBS vodka optional
• 6 cups cooked penne pasta
• mozzarella cheese for grating

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Instructions

1. Preheat oven to 350°
2. Blanch and peel the tomatoes. Cut them into slices, putting the seeds and juice into a bowl for use later. Spray a baking dish (13 x 9 x 2″) with cooking spray and lay the slices of tomato in the dish, sprinkle with 1 tsp of salt and drizzle with 1 TBS of olive oil.
3. Wash the eggplant, trim and cut into small cubes. Spray a baking dish (13 x 9 x 2″) with cooking spray. Add the eggplant cubes and sprinkle with 1 tsp salt and add 1 TBS olive oil. Stir to mix well.
4. Wash and trim the zucchini. Cut it into small cubes. Spray a baking dish (13 x 9 x 2″) with cooking spray. Add the zucchini cubes and sprinkle with 1 tsp of salt and drizzle with 1 TBS of olive oil. Mix well to distribute oil and salt.
5. Cut the garlic cloves into small pieces and add evenly to the baking dishes. Mix well.
6. Bake in the preheated oven for half an hour, stir the eggplant and zucchini. Drain the liquid from the tomatoes into a small sauce pan and set aside. Return to the oven. Roast the vegetables for another half hour.
7. While the vegetables are roasting Strain the liquid from cutting the tomatoes into a small bowl and set aside.
8. Add the two liquids together and heat over medium high heat until boiling, reduce to a simmer.
9. Add the sugar and vodka if using. Let cook until thickened. Salt to taste. Set aside.
10. Add the cooked eggplant, zucchini and tomatoes to a bowl. Gently mix together. Taste and add salt if necessary.
11. Add the cooked penne to the reduced tomato sauce and heat through.
12. To serve: add the penne to a bowl and top with the ratatouille. Add grated cheese.

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