Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ratatouille (à la remy). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Ratatouille (à la Remy) is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Ratatouille (à la Remy) is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have ratatouille (à la remy) using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Ratatouille (à la Remy):

1. Get Sauce
2. Prepare 1 tbsp Olive oil
3. Take 1/2 medium onion
4. Make ready 2 clove garlic, minced
5. Prepare 1/2 tbsp red pepper flakes
6. Make ready 1 large Tomatoes, chopped
7. Get 1/4 cup vegetable stock (or chicken or beef)
8. Take 2 tbsp tomato paste
9. Make ready 1 tbsp basil
10. Take 1 tbsp thyme
11. Get 1 tsp parsley
12. Make ready Black pepper
13. Make ready salt
14. Prepare Vegetables
15. Take 1 small eggplant
16. Get 1 medium bell pepper
17. Prepare 1 small yellow squash
18. Make ready 1 small zucchini

Instructions to make Ratatouille (à la Remy):

1. Preheat the oven to 375°F.
2. In a large sautée pan over medium heat, cook the garlic, red pepper flakes, and onion until the onion is translucent.
3. Meanwhile, using either a mandolin, food processor (with slicer attachment), or knife, thinly slice the eggplant, bell pepper, yellow squash, and zucchini (slices should be approximately 1/8" thick).
4. Add the chopped tomato, veggie stock, tomato paste, and herbs to the sautée pan and cook for 8-10 minutes. Salt and pepper to taste.
5. Pour the sauce into the bottom of a 9" pie dish (or similar oven-safe dish).
6. Arrange the vegetables on top concentrically, layering them so that only a little bit of the peel is visible.
7. Top with a pinch of salt, pepper, and thyme.
8. Cover with some parchment paper (cut to fit your dish). Weight with some spare slices of veggie if necessary. Bake for 45-50 minutes until vegetables are tender.
9. Serve!

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