Classic Ratatouille Recipe: A Taste of France

Ingredients

• 1 (6 ounce) can tomato paste
• 0.5 onion, chopped
• 0.25 cup minced garlic
• 0.75 cup water
• 4 tablespoons olive oil, divided
• salt and ground black pepper to taste
• 1 small eggplant, trimmed and very thinly sliced
• 1 zucchini, trimmed and very thinly sliced
• 1 yellow squash, trimmed and very thinly sliced
• 1 red bell pepper, cored and very thinly sliced
• 1 yellow bell pepper, cored and very thinly sliced
• 1 teaspoon fresh thyme leaves, or to taste
• 3 tablespoons mascarpone cheese

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C) for baking.
2. Spread tomato paste evenly across the base of a 10-inch square baking dish. Sprinkle with diced onion and minced garlic. Incorporate water and 1 tablespoon of olive oil, ensuring a well-combined mixture. Season generously with salt and freshly ground black pepper.
3. Begin arranging alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper. Start at the outer edge of the dish, layering concentrically toward the center. Slightly overlap each slice to showcase the vibrant colors of the vegetables.
4. Drizzle the vegetables generously with the remaining 3 tablespoons of olive oil. Season again with salt and pepper to taste. Sprinkle fresh thyme leaves over the top. Cover the vegetables with a custom-cut piece of parchment paper that fits snugly inside the dish.
5. Bake in the preheated oven until the vegetables are fully roasted and beautifully tender, approximately 45 minutes. Serve hot with a dollop of creamy mascarpone cheese for an extra touch of indulgence, if desired.

Nutrition

• Calories: 275 kcal
• Fat Content: 19 g
• Fiber Content: 7 g
• Sugar Content: 11 g
• Sodium Content: 353 mg
• Protein Content: 6 g
• Cholesterol Content: 13 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g