Classic Ratatouille

Posted by Annette Bellisari on

Serves 4-6


2 medium eggplant, sliced

kosher salt

1 jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread

2 tbsp. extra-virgin olive oil, divided

Freshly ground black pepper

2 squash sliced

1 tbsp. tomato paste

1/2 c. dry white wine

2 zucchinis, sliced into 1/4 " coins

3 cloves garlic

2 large sliced tomatoes

1 tsp. dried oregano

pinch of crushed red pepper flakes

Bunch of fresh rosemary

Crusty baguette (for serving)


Preheat oven to 350. Place sliced eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture. In an oven ready dish, spread the jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread on the bottom. In a separate bowl add 1 tablespoon oil to the eggplant, zucchini, squash and tomatoes and season with salt and pepper. Toss carefully and add tomato paste and oregano. Layer the veggies inside the dish on top of the Calabrian Spread and season with red pepper flakes. Cover with foil and bake for 40 minutes, removing the foil for the last 20 minutes until the veggies are tender. Garnish with fresh rosemary and serve warm or at room temperature with baguette.

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