Razzle Dazzle Ratatouille

Key Ingredients in Ratatouille Zucchini. A medium-size green zucchini is just enough here. Be sure to choose one that’s about the same width as the yellow squash and eggplant. Yellow summer squash. Stick with a medium-sized squash that’s roughly the same size as the zucchini. Chinese or Japanese eggplant. These varieties of eggplant have a long, narrow shape and thin skin that makes it the ideal choice for this recipe. Roma tomatoes. Of all the tomato varieties, Roma or plum tomatoes are the best fit here because of their size. Tomato purée. I tested a number of different tomato products for the sauce, and this yields a thin sauce with just enough body that it doesn’t feel skimpy, but still has a bright, tomato-forward flavor. How to Make Ratatouille Prep the vegetables. Once trimmed, the zucchini, summer squash, eggplant, and Roma tomatoes should all be cut into 1/16-inch-thick rounds. If you have a mandoline, this is a great time to get it out — it’s perfect for getting thin, even slices of zucchini and summer squash. You will need to use a knife for the eggplant and tomatoes, as their flesh is too soft for the mandoline. Make the sauce. Sauté the onion and bell pepper until soft, stir in the garlic and herbs, then add the tomato purée and simmer until slightly thickened. Stir in red wine vinegar and spread the sauce into an even layer. Arrange the vegetables. Starting at the outer edge of the skillet and working inward, arrange the vegetable rounds in concentric circles