Ingredients:

  • 3 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 large Red Bell Pepper, finely diced
  • 1 large Yellow Bell Pepper, finely diced
  • 4 large ripe Tomatoes, diced, or 1 x 14.5 oz can Crushed Tomatoes
  • 1 tsp Dried Oregano
  • ½ tsp Smoked Paprika
  • 1 tsp Kosher Salt, plus more to taste
  • ½ tsp Freshly Ground Black Pepper
  • 2 sprigs fresh Thyme
  • 2 medium Aubergines (Eggplants), about 1 lb
  • 2 medium Green Courgettes (Zucchini), about 1 lb
  • 2 medium Yellow Courgettes (Yellow Zucchini), about 1 lb
  • 4–5 medium firm Ripe Tomatoes
  • 2 Tbsp Extra Virgin Olive Oil, for drizzling
  • ½ tsp Salt and ¼ tsp Pepper, for seasoning
  • 2 Tbsp Fresh Basil or Parsley, chiffonade, for garnish

Instructions:

  1. Heat 3 Tbsp olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 6–8 minutes.
  2. Add the diced red and yellow peppers and sauté for another 5 minutes until they start to soften. Stir in the minced garlic, oregano, and smoked paprika, cooking for 1 minute until fragrant.
  3. Stir in the diced fresh or canned tomatoes, 1 tsp salt, and pepper. Add the thyme sprigs. Bring to a gentle bubble, then reduce heat and simmer uncovered for 15–20 minutes, until the sauce has thickened significantly. Remove the thyme sprigs.
  4. Pour the finished piperade sauce into the bottom of the baking dish, spreading it evenly. This forms the bedding for the vegetables.
  5. Using a sharp knife or a mandoline (recommended), slice the aubergine, green courgette, yellow courgette, and tomatoes into thin, uniform rounds, approximately ⅛ inch (3mm) thick.
  6. Starting at the outer edge of the dish, arrange the sliced vegetables in a spiral or alternating rows (aubergine, tomato, green courgette, yellow courgette, repeat). Overlap the slices slightly so only about ¼ inch of each slice is showing. Continue until the entire dish is filled.
  7. Drizzle the layered vegetables with the remaining 2 Tbsp of olive oil. Season lightly with the finishing salt and pepper mixture.
  8. Cut a round or rectangle of parchment paper slightly larger than the dish. Lay the paper directly on top of the vegetables to act as a gentle 'lid'.
  9. Preheat oven to 350°F / 175°C. Bake the ratatouille for 45 minutes with the parchment paper lid in place.
  10. Remove the parchment paper and continue baking for another 20–30 minutes, until the edges of the vegetables are lightly caramelised and the sauce is bubbling nicely.
  11. Remove the dish from the oven and let it rest on the counter for 10 minutes before serving. This allows the juices to settle and the dish to firm up slightly.
  12. Drizzle with a final touch of olive oil, if desired, and sprinkle generously with fresh basil or parsley before serving.