Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 tablespoon tomato paste (15 ml)
  • 1 teaspoon dried herbes de Provence (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 medium eggplant, about 1 pound (454g), thinly sliced (about 1/8 inch thick)
  • 2 medium zucchini, about 8 ounces (227g) each, thinly sliced (about 1/8 inch thick)
  • 2 medium yellow squash, about 8 ounces (227g) each, thinly sliced (about 1/8 inch thick)
  • 4 medium Roma tomatoes, thinly sliced (about 1/8 inch thick)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon balsamic vinegar (15 ml)
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh basil (divided) (30 ml)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Prepare the Piperade: Sauté onion and garlic in olive oil until softened. Add bell peppers and cook until slightly tender. Stir in crushed tomatoes, tomato paste, herbes de Provence, and smoked paprika. Season with salt and pepper. Simmer until thickened, about 15 minutes.
  2. Assemble the Ratatouille: Spread the piperade evenly over the bottom of the skillet or baking dish. Arrange the sliced vegetables in alternating patterns (eggplant, zucchini, yellow squash, tomato) in concentric circles, starting from the outside edge and working toward the center.
  3. Bake: Drizzle the assembled ratatouille with olive oil. Cover the dish tightly with aluminum foil. Bake at 375°F (190°C) for 45 minutes.
  4. Uncover and Continue Baking: Remove the foil and continue baking for another 30 minutes, or until the vegetables are tender and slightly caramelized.
  5. Prepare the Dressing: While the ratatouille is baking, whisk together olive oil, balsamic vinegar, minced garlic, and half of the fresh basil in a small bowl. Season with salt and pepper.
  6. Serve: Let the ratatouille cool slightly before serving. Drizzle with the balsamic dressing and garnish with the remaining fresh basil.