Baked Ratatouille

• porții: 6
• timp total: 1 hour and 15 minutes

Ingrediente

• 1 small eggplant

• 2 medium zucchini

• 2 medium yellow squash

• ¼ cup olive oil, divided

• ½ cup diced red onion

• 2 garlic cloves, finely chopped

• 2 cups crushed tomatoes

• 1 sprig fresh oregano

• 1 bay leaf

• 1 ½ tsp. kosher salt, divided

• ½ tsp. fresh ground black pepper, divided

• ¾ tsp. herbes de provence

• ⅓ cup freshly grated parmesan cheese

• 1⅓ cup seasoned panko breadcrumbs

• 2 tbsp. melted butter

• 1 tbsp. chopped fresh parsley

Instrucțiuni

1. Preheat the oven to 400°F.

2. Slice eggplant in half lengthwise, then cut eggplant halves, zucchini and squash into ¼-inch thick slices.

3. Warm 1 tablespoon of the oil in a shallow round enameled cast iron Dutch oven over medium heat. Add the red onion and cook until tender, about 2 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the crushed tomatoes, oregano sprig, bay leaf, ½ tsp. salt and ¼ tsp. pepper, bring to a rapid simmer then reduce the heat to medium-low, and cook until slightly thickened, about 10 minutes. Discard oregano sprig and bay leaf, then remove 2/3 of tomato mixture to a bowl and set aside.

4. In a separate large bowl, combine the eggplant, zucchini, and squash slices, then drizzle with the remaining 3 tablespoons oil, sprinkle with 1 tsp. salt, ¼ tsp. pepper and herbes de provence, and toss to coat. Layer ½ the vegetables into the tomato mixture in the Dutch oven, overlapping like shingles and nesting them together to hold them in place. Spoon half of the reserved tomato mixture over the vegetables, then repeat by layering the remaining vegetables and finally topping with the remaining tomato mixture. Cover with the lid and bake 25 minutes or until the vegetables are just tender.

5. In a small bowl, stir together the cheese, breadcrumbs and butter. Remove the lid of the shallow Dutch oven, sprinkle with breadcrumbs, and continue baking uncovered until golden brown, about 10 more minutes. Remove from oven and let stand 10 minutes uncovered before serving garnished with chopped parsley.