Roasted Ratatouille Gratin Recipe

Place the whole red pepper on a baking sheet and roast it for 20 minutes.

Meanwhile, spray a separate baking sheet with canola oil and arrange the eggplant in a single layer. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to combine.

Add the eggplant to the oven alongside the red pepper. Continue roasting both until they are tender, about 15 minutes more.

While the vegetables roast, heat 2 tablespoons olive oil in a large soup pot over medium heat. Stir in the leek and shallot and cook until they soften, about 5 minutes.

Add the zucchini and continue cooking, stirring occasionally, until it's soft, about 6–8 minutes. Stir in the mushrooms, 1 teaspoon salt, a dash of black pepper, and the wine. Simmer until the mushrooms are soft, about 8 minutes.

Remove the roasted eggplant and pepper from the oven. Turn the oven down to 400 F. Cover the roasted pepper with aluminum foil; the steam will help loosen its skin. Let it cool for about 10 minutes before you handle it.

While the pepper cools, stir the roasted eggplant, canned tomatoes with their juices, thyme, and rosemary into the soup pot. Bring the mixture back up to a simmer. Once the pepper is cool enough to handle, peel off its skin, remove the core and seeds, then chop the flesh and add it to the stockpot.

Cover the pot and simmer for 5 minutes to let the flavors meld. Taste and adjust seasoning with more salt and pepper if you think it needs it.

Bake the gratin until the topping is golden brown and bubbling, about 20 minutes.

Let the ratatouille stand for 10 minutes before serving; this allows it to set up and makes it easier to scoop.