Rachael Ray's Ratatouille & Garlic Bread Casserole
Photography by Kate Mathis
Recipe by Rachael Ray
- Serves 4 as an entrée, or 8 as a side dish or starterServings
Ingredients
Ratatouille
1 medium eggplant, cut into bite-size pieces
Salt
3 tbsp. olive oil
2 medium zucchini, halved lengthwise, seeds scraped out with a spoon
1 red field pepper or red bell pepper, seeded and chopped
1 Cubanelle pepper, seeded and chopped
1 red or yellow onion, chopped
4 cloves garlic, sliced
2 tbsp. fresh thyme, chopped
Pepper
1/2 cup white wine
1 can (14.5 oz.) diced tomatoes
A few leaves of fresh basil, torn
Garlic Bread
3 tbsp. butter, at room temperature
2 tbsp. olive oil
3 cloves garlic, chopped
12-14 inch loaf or partial loaf of ciabatta bread, halved horizontally
About 1 1/2 cups grated Parmigiano-Reggiano
A handful of fresh flat-leaf parsley, finely chopped
To Finish
2 cups shredded Gruyère
(about 1/2 lb.)
Preparation
1. Place the eggplant in a strainer. Sprinkle with salt. Let stand for 5 minutes. Using your hands, press out any excess liquid.
2. In a large Dutch oven or deep cast-iron skillet, heat the oil, three turns of the pan, over medium-high. Add the zucchini, peppers, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the eggplant. Cook until the vegetables are tender, 7 to 8 minutes more. Add the wine. Cook, stirring often, until absorbed, about 2 minutes. Add the tomatoes with juices and the basil. Let the ratatouille simmer over medium-low so the flavors can meld while you make the garlic bread.
3. Preheat the broiler. In a small saucepan, cook the butter, oil, and garlic over medium-high heat, stirring often, until the butter is infused with the garlic, about 2 minutes. On a rimmed baking sheet, arrange the bread in an even layer. Broil until lightly browned, about 2 minutes per side. Liberally brush the cut sides of the bread with the garlic butter. Top with the Parm and parsley. Broil until lightly browned, about 4 minutes. Let cool for a minute. Cut into bite-size pieces. Arrange in a 9x13 to 10x15 baking dish. Top with the ratatouille, then the Gruyère. Broil until brown, about 5 minutes.
