Ingredients
2 tbsp. dry white wine
2 tbsp. tomato paste
1 c. diced roasted red bell peppers
1/3 c. chopped fresh basil leaves
4 cloves garlic, thinly sliced
Kosher salt
Freshly ground black pepper
3 medium Roma tomatoes (about 3/4 lb. total), thinly sliced
1 large zucchini (about 12 oz.), thinly sliced
1 small globe eggplant (about 12 oz.), halved lengthwise, thinly sliced into half moons
1/3 c. extra-virgin olive oil
1 tsp. roughly chopped fresh thyme leaves
Preparation
Step 1Preheat oven to 425º. In a shallow 2-quart baking dish, whisk wine and tomato paste until smooth and combined. Add bell pepper, basil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to combine and spread in an even layer.Step 2Stack 1 tomato slice, 1 zucchini slice, and 1 eggplant slice and vertically stack along edge of baking dish, with eggplant skin side facing up. Repeat with remaining tomato, zucchini, and eggplant slices, creating a spiral in baking dish.Step 3Drizzle vegetables with oil and sprinkle with thyme; season with 3/4 teaspoon salt and a few grinds of pepper.Step 4Cover baking dish with foil and bake until vegetables are just starting to turn tender and juices are bubbling, about 30 minutes. Uncover and continue to bake until vegetables are knife-tender, about 30 minutes more. Let rest 10 minutes before serving.Step 5Make Ahead: Ratatouille can be baked 1 day ahead. Cover pan with plastic wrap and refrigerate.
For the prettiest look, select zucchini with the same diameter as the Roma tomatoes. Italian eggplant, however, has a much thicker diameter than either, so you can cut each round in half and arrange in the dish with the skin side up. If you have access to skinnier Japanese or Chinese eggplants, you can use those instead of the Italian version.
