BEST RATATOUILLE EVER

BEST RATATOUILLE EVER image

Yield 8

Number Of Ingredients 14

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1 (12 oz) can tomato puree
3 cloves garlic, thinly sliced
1/2 medium yellow onion, chopped
kosher salt and ground black pepper
2 T. unsalted butter
1 large red bell pepper
1 large Chinese eggplant (optional)
1 large zucchini
1 large yellow squash
3 or 4 smallish Yukon gold potatoes, unpeeled (about 3/4 pound)
2 T. extra-virgin olive oil
1 tsp. chopped fresh thyme
4 oz. soft goat cheese
1 T. chopped fresh basil

Steps:

1. Preheat oven to 375 F, with one rack about 4 inches from the broiler and another in the center position. Mist a sheet pan with cooking spray. 2. Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, 1/2 tsp. salt and 1/4 tsp. pepper and toss together to combine. Use a rubber spatula to spread the puree evenly over the pan. Cut the butter into small cubes and scatter over all. 3. Slice the pepper into one-eighth-inch-thick rounds, then slice the rounds into thirds. 4. Trim the ends off the eggplant (if using), zucchini and squash. Slice each into 1/8" thick rounds. Slice the potatoes. Arrange the vegetables over the tomato sauce and butter, overlapping them. 5. Drizzle the vegetables with olive oil, sprinkle with thyme and a pinch of salt and pepper. Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling at the edges, 30 to 40 minutes. 6. Remove the pan from the oven, and turn the oven to broil. Break the goat cheese into crumbles and scatter over the ratatouille. Broil on the top rack to melt the cheese, about one minute. Sprinkle on the basil and serve.