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Ratatouille with Pan-Fried Onions | The Good Hearted Woman

Ratatouille with Pan-Fried Onions

Course Main Course
Cuisine Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 large sweet or red onion sliced 3/8" thick
  • 4 teaspoons extra virgin olive oil divided
  • 14 ounces crushed or diced tomatoes (1 can, drained)
  • 1/2 teaspoon apple cider vinegar
  • 2 cloves minced garlic about 1 1/2 teaspoons
  • 1 Tablespoon fresh basil chiffonade
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary or a small spring fresh, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1 lb medium zucchini sliced 1/4" thick
  • 1-2 Japanese eggplant sliced 1/4" thick
  • 3 fresh Roma tomatoes sliced 1/4" thick

Garnish:

  • Fresh basil
  • Finely grated Parmesan or Romano cheese optional

Instructions

  1. Preheat oven to 350°F. Spray a deep-dish pie plate with cooking spray. Set aside. 

  2. Heat a cast iron or heavy skillet over medium-high heat. Add 2 teaspoons  of olive oil and swirl to coat skillet. When a water droplet sizzles on the surface, carefully place whole onion slices on the skillet. Allow onion slices to brown and crisp on one side for a few minutes, and then carefully turn them over using a spatula and brown the other side. Allow onion slices to cool, and then separate onion rings from one another and set aside. 

    Ratatouille with Pan-Fried Onions | The Good Hearted Woman
  3. In a small bowl, combine dried oregano, thyme, rosemary, salt, pepper, and chili powder.

  4. In a medium bowl, combine crushed or diced tomatoes, remaining olive oil (2 teaspoons), vinegar, garlic, fresh basil, and all but 1 teaspoon of the herb mixture. 

  5. Pour tomato mixture evenly into the bottom of a deep dish pie plate. (I use my cast iron pie dish.) 

  6. Arrange sliced veggies around the edge of the plate in a pattern that makes you happy. (I did tomato-zucchini-eggplant-zucchini-eggplant-repeat.) 

  7. Put the pan-fried onion mixture in the middle of the veggie-ring. Arrange more veggies in the middle, until you are either out of veggies or space, whichever comes first. 

  8. OPTIONAL: At this point, you can spray the whole thing with a little cooking spray or brush it with just a bit of olive oil to encourage browning if you would like. Doing so also seems to make the whole thing look better after it is done roasting. 

  9. Sprinkle remaining dried herb mixture over the top of the prepared ratatouille. 

  10. Bake in preheated oven for an hour, or until the sauce is bubbly and the veggies are tender (but not mushy!!) 

  11. Garnish with fresh basil and freshly grated Parmesan or Romano. 

Recipe Notes

Weight Watchers: 1 serving (1/4 recipe) = 1 SmartPoint [2018]

Alternate (aka "non-fussy") Prep: Put the crushed tomato mixture in your baking dish. Top with pan-fried onions. Throw the veggies on top. Bake as directed.