Skillet Ratatouille | Rachael Ray | Recipe

Preheat oven to 400°F.

Premium RUST-RESISTANT™ Cast Iron Skillet

Premium RUST-RESISTANT™ Cast Iron Skillet

For the base sauce, heat a cast-iron skillet over medium heat with the EVOO. Add the onions, peppers, salt and pepper and soften a few minutes. Add herbs, garlic and tomatoes, stir and cook until tomatoes collapse, about 15 minutes.  

For the vegetables, salt the eggplant and drain on towel a few minutes. Season zucchini with salt and pepper.    

Arrange the eggplant, zucchini, sliced raw tomatoes and basil in concentric circles over the sauce. In another skillet, heat the garlic and oil over low heat to infuse the flavor of the garlic into the oil. Brush the vegetables with the oil, reserving half. Bake 30 to 40 minutes.  

For the pesto, place the basil in a food processor with the remaining half of the garlic oil, toasted nuts, hot peppers and grated Parm. Pulse-process to form pesto, then pulse in salt and lemon juice to your liking. 

Top the ratatouille with a swirl of pesto. 

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