Ratatouille with Pan-Fried Onions | The Good Hearted Woman
5 from 1 vote

Ratatouille with Pan-Fried Onions

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
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Course: Main Course
Cuisine: Vegan, Vegetarian
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

  • Preheat oven to 350°F. Spray a deep-dish pie plate with cooking spray. Set aside. 
  • 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
  • In a small bowl, combine dried oregano, thyme, rosemary, salt, pepper, and chili powder.
  • 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. 
  • Pour tomato mixture evenly into the bottom of a deep dish pie plate. (I use my cast iron pie dish.) 
  • Arrange sliced veggies around the edge of the plate in a pattern that makes you happy. (I did tomato-zucchini-eggplant-zucchini-eggplant-repeat.) 
  • 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. 
  • 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. 
  • Sprinkle remaining dried herb mixture over the top of the prepared ratatouille. 
  • Bake in preheated oven for an hour, or until the sauce is bubbly and the veggies are tender (but not mushy!!) 
  • Garnish with fresh basil and freshly grated Parmesan or Romano. 

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.
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