Grilled Eggplant Ratatouille with Fresh Cheese and Arugula
Ingredients:
For the Grilled Eggplant:
2 medium eggplants, sliced into 1/2-inch rounds
Olive oil, for brushing
Salt and pepper, to taste
For the Chunky Tomato Sauce:
2 tablespoons olive oil
4 ripe tomatoes, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 small zucchini, diced
1 red bell pepper, diced
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste
A pinch of red pepper flakes (optional)
A splash of balsamic vinegar (optional, for depth)
For Assembly:
Fresh ricotta or burrata cheese (about 1/2 cup)
A handful of fresh arugula
Fresh basil leaves (optional)
Extra virgin olive oil, for drizzling
Crusty bread, for serving
Instructions:
Prepare the Grilled Eggplant:
Preheat a grill pan or outdoor grill over medium-high heat.
Lightly brush both sides of the eggplant slices with olive oil and season with salt and pepper.
Grill the eggplant slices for about 3–4 minutes per side, until tender with nice grill marks. Set aside.
Make the Chunky Tomato Sauce:
Heat olive oil in a large skillet over medium heat.
Sauté the chopped onion until translucent, about 5 minutes.
Add the garlic and cook for another 30 seconds until fragrant.
Stir in the diced zucchini and bell pepper, and cook for 5–7 minutes, until starting to soften.
Add the diced tomatoes, oregano, thyme, salt, pepper, and red pepper flakes (if using).
Simmer the sauce gently for 15–20 minutes, stirring occasionally, until thickened but still chunky.
Add a splash of balsamic vinegar if you like for extra richness.
Assemble the Dish:
On a large plate or platter, spread a few spoonfuls of the chunky tomato sauce.
Layer the grilled eggplant slices over the sauce, slightly overlapping.
Spoon more tomato sauce on top, letting it spill naturally over the sides.
Add dollops of fresh ricotta or torn pieces of burrata across the top.
Scatter arugula and a few basil leaves (if using) over everything.
Drizzle generously with good-quality olive oil.
Season lightly with flaky salt and cracked black pepper.
Serve:
Serve immediately, warm or at room temperature, with crusty bread to scoop up all the sauce and cheese.
Would you also like a simple variation for making it more "casserole-style," like a baked ratatouille layer bake? 🍆🍅
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