1 zucchini
1 yellow zucchini
1 eggplant, same diameter as zucchini
5 longish tomatoes, same diameter as zucchini
(Can also use yellow or green squash instead of zucchini)
1 red bell pepper, sliced
1 white onion, thinly sliced
1 bunch rosemary
3 cloves garlic, chopped
Serves Four Total Time: 120 minutes
Remove skins from tomatoes through blanching, then using a very sharp knife, cut them into thin slices, between 1 and 3 mm thick. Then proceed to cut the zucchini, yellow zucchini and eggplant into slices of equal thickness (keep all end pieces and scraps). This is more easily done with a mandoline if you have one available.
In a saucepan add 2 tbsp of olive oil, the onion, bell pepper, garlic, and all the end pieces and scraps from cutting. Be generous adding salt and pepper. Then cook over medium heat for 10 minutes, or until everything is visibly softened.
Add the contents of saucepan to blender along with the rosemary, 1 tbsp olive oil, and another pinch of salt, then blend.
Preheat oven to 300 degrees Fahrenheit.
In a large round oven-proof saucepan or dish add about 5 tbsp of the blended sauce to the bottom and spread out evenly. Then start creating the stacks of vegetable slices to place over the sauce and decorate as shown in the picture below. Once complete, sprinkle the top with a bit of olive oil, cover the pan with a piece of parchment paper cut to size, and then bake for 90 minutes. For the best presentation when serving fill a small cup or mug to the top with ratatouille and then flip over onto the plate.
