Disney’s Ratatouille

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (6 ounce) can tomato paste
• 1/2 onion, chopped
• 1/4 cup minced garlic
• 1 tablespoon olive oil
• 3/4 cup water
• 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
• 3 tablespoons mascarpone cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C) and lightly oil a baking dish.

2. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.

3. Stir in the minced garlic and cook 1 minute more. Add the tomato paste and water, stir well, and simmer 10 minutes. Season with salt and black pepper.

4. Spread the tomato sauce evenly in the bottom of the baking dish.

5. Arrange the thinly sliced eggplant, zucchini, yellow squash, red bell pepper and yellow bell pepper in overlapping rows over the sauce, alternating colors.

6. Drizzle the vegetables with 3 tablespoons olive oil and sprinkle with thyme leaves, salt and black pepper.

7. Cover the dish with foil and bake 20 minutes. Remove the foil and bake 20 to 25 minutes more, until the vegetables are tender and lightly browned at the edges.

8. Let rest 5 minutes. Dot the top with mascarpone cheese and serve warm.