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Ratatouille Tian

Excerpted from In the French Kitchen with Kids by Mardi Michels, Appetite by Random House 2018

Ingredients

  • 1 small (31/2 oz/100 yellow onion thinly sliced
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1/2 tsp flaky sea salt
  • Freshly ground black pepper for seasoning
  • 2 baby or 1 small (7 oz/200 g) eggplant thinly sliced
  • 1 medium (5 oz/150 g) zucchini thinly sliced
  • 3 Roma tomatoes (10 oz/300 g) thinly sliced in rounds
  • 1/2 teaspoon dried Herbes de Provence
  • Olive oil for drizzling
  • Flaky sea salt and freshly ground black pepper for seasoning

Instructions

  • Preheat the oven to 400˚F (200˚C).
  • Place the onion slices and minced garlic in the bottom of a 5- x 7-inch (13 x 18 cm) baking dish. Sprinkle with 1 tablespoon of the olive oil, the 1/2 teaspoon flaky sea salt and some freshly ground black pepper.
  • Stack the eggplant slices upright against the long side of the dish so they are slightly overlapping each other. They should be quite tightly packed. Follow with a row of zucchini slices, arranged in the same manner. Next, make a row of tomato slices.
  • Continue in this manner until you have no more vegetable slices left. You should have enough vegetable slices and room to make at least two rows of each vegetable.
  • Drizzle 1 tablespoon of olive oil over the vegetables, sprinkle with the Herbes de Provence, cover the dish with aluminum foil and bake for 45 minutes.
  • Remove the foil from the dish, drizzle with a little more olive oil and bake, uncovered, for a further 20 to 30 minutes, until the vegetables are cooked through.
  • Season to taste. Serve warm or at room temperature.