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1
Cut up everything and set aside until needed. Do the eggplant last, as it turns brownish after being cut.
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2
Preheat oven to 425u00b0 F.
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3
Place whole red pepper on a baking sheet and roast for 20 minutes.
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4
Spray another baking sheet with canola oil and place eggplant on it in a single layer.
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5
Drizzle with 2 tablespoons olive oil and toss to combine. Sprinkle with salt and pepper.
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6
Turn red pepper over after 20 minutes.
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7
Add eggplant to oven, and roast until both are tender, about 15 minutes more.
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8
While the eggplant and pepper are roasting, heat 2 tablespoons olive oil in a large soup pot over medium heat. Stir in leek and shallot and cook until softened, about 5 minutes.
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9
Stir in zucchini and continue cooking, stirring occasionally, until zucchini is soft, 6-8 minutes.
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10
Stir in mushrooms, 1 teaspoon salt, dash black pepper, and wine.
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11
Simmer until mushrooms are soft, about 8 minutes.
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12
Remove eggplant and pepper from oven.
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13
1. Seriously, cut up everything and set aside until needed. Do the eggplant last, as it turns brownish after being cut. Preheat oven to 425u00b0 F. Place whole red pepper on a baking sheet and roast for 20 minutes.
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14
2. Spray another baking sheet with canola oil and place eggplant on it in a single layer. Drizzle with 2 tablespoons olive oil and toss to combine. Sprinkle with salt and pepper.
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15
3. Turn red pepper over after 20 minutes. Add eggplant to oven, and roast until both are tender, about 15 minutes more.
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16
4. While the eggplant and pepper are roasting, heat 2 tablespoons olive oil in a large soup pot over medium heat. Stir in leek and shallot and cook until softened, about 5 minutes. Stir in zucchini and continue cooking, stirring occasionally, until zucchini is soft, 6-8 minutes. Stir in mushrooms, 1 teaspoon salt, dash black pepper, and wine. Simmer until mushrooms are soft, about 8 minutes.
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17
5. Remove eggplant and pepper from oven. Turn oven down to 400u00b0. Cover pepper with aluminum foil. Covering it creates steam that will loosen its skin, making the skin easier to remove. Allow pepper to cool about 10 minutes before handling.
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18
6. Stir in the eggplant, tomatoes and their juices, thyme, and rosemary. Bring back up to a simmer.
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19
7. After pepper has cooled, remove the skin, core, and seeds. Chop flesh and add to the stockpot.
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20
8. Simmer, covered, for 5 minutes to combine flavors. Taste, and add salt and pepper if needed.
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21
9. Pour everything into an 8x8 baking dish. Top with Parmesan and bread crumbs. Bake until topping is browned, about 20 minutes. Allow ratatouille to stand 10 minutes before serving.
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22
10. Garnish each serving with fresh basil. Make sure to have more freshly grated Parmesan on hand to pass at the table. Assign clean-up and shoulder-massage detail and to whoever didn't participate in preparing this.
