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Main Dish ~ Main Dish - Vegetarian ~ Recipe

Roasted Ratatouille Recipe

by
Patty
-
June 16, 2021

The eggplant harvest varies from year to year and I never know what I am going to get. Some years I am drowning in them, others years there are just enough to enjoy for dinner a few nights. 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 can be like check out these eggplants. It’s almost like a zucchini harvest! But I don’t mind all of these.

Roasted Ratatouille Recipe

They come 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°

  • Roasted Ratatouille RecipeBlanch 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.

Roasted Ratatouille Recipe

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

Roasted Ratatouille Recipe

  • Gently mix together. Taste and add salt if necessary.

Roasted Ratatouille Recipe

  • 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 the Roasted Ratatouille?

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. 

I love using eggplant in meals like baked eggplant parmesan and eggplant pizza. It’s such a versatile vegetable and I enjoy using it in many different ways.

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Roasted Ratatouille Recipe

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★★★★★

5 from 1 reviews

  • Author: Patty @bookscookslooks.com
  • Prep Time: 20 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 to 10 1x
  • Category: Main Dish
  • Method: Baking and Stove Top
  • Cuisine: Italian American

Ingredients

Scale
  • 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

Instructions

  • 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.

Keywords: eggplant, zucchini, tomatoes, ratatouille, roasted ratatouille

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About

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Recently moved from the rural life of Montana to the small city of Brattleboro, Vermont, Patty Woodland is navigating the urban life of sidewalks and neighbors once again. She will share life in her small city, the books she reads, and as always, the delicious food she cooks and bakes.

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