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"I'm making a super-healthy vegetable-based dish, and this one is for Remy, the fat rat from Ratatouille, the film," says Rach. She loves Remy and she loves the dish ratatouille, which she says is hearty enough to enjoy as a full dinner whether you are a meat-eater or a "meat-freer." Rach likes to serve it with charred baguette or ciabatta topped with garlic, EVOO and salt, for mopping.
For a fun twist on this classic, check out Rach's Ratatouille & Garlic Bread Casserole.
Preheat oven to 400°F.
For the sauce, heat a cast-iron skillet over medium-high heat.
Add the EVOO and piquillo peppers, onions and garlic, then season with salt and red pepper flakes or Espellete and a big pinch of sugar. Stir to combine, add stock and let cook out for a few minutes. Add tomatoes and torn basil.
For the vegetables and herbs, in a large bowl, dress the zucchini, eggplant and tomatoes with fennel pollen, thyme and EVOO.
Make concentric circles of the vegetables over the sauce: the zucchini, eggplant and tomatoes.
Cover the skillet and cook 30 minutes or so in the oven or on your stovetop with the heat on low. Uncover and cook 20 to 30 minutes more until set and most of the liquid has evaporated. Top with parsley and a few more leaves torn basil and surround with charred bread for mopping.