Like Julia Child's used to always write about in her books, “Make sure that you get all of your produce from your local Farmers Market when you shop.”
You can omit the tomato paste and make it from scratch if you are trying to be exactly like Julia Child's.
Ingredients
1 (6 ounce) can tomato paste
1/2 onion, chopped
1/4 cup minced garlic
1 tablespoon olive oil
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 yellow bell pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Spread tomato paste into the bottom of a 10×10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center.
Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper.
Sprinkle with thyme leaves.
Bake about 45 minutes.
Let Us Know How It Turned Out!
I used to make this all the time for my kids and they would gobble it up. You can also use Coconut Oil instead of Olive Oil if you are looking for a different taste.
This Recipe Was Adapted From: All Recipes
Photo Source:12 Tomatoes
Julie’s rattatouille was always vegan.