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Ratatouille with Roasted Potatoes

Author Kiku Corner

Ingredients

  • 4 large potatoes
  • 1 can 28 ounces whole peeled tomatoes
  • 2 tbsp tomato paste
  • 6 tablespoons extra-virgin olive oil
  • 1 large eggplant 1 pound, cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 2 large yellow onions 1 pound total, diced large
  • 1 head garlic cloves smashed and peeled
  • 2 bell peppers any color, seeded and diced large
  • 2 large zucchini 1 pound total, diced large
  • 1/2 cup eston lentils
  • 1 bay leaf
  • 1 tablespoon fresh marjoram or oregano leaves
  • 2 to 3 tablespoons red-wine vinegar
  • 1 cup greek yogurt

Instructions

  • Preheat oven to 450 degrees. Chop potatoes into bite-sized pieces and lay on a baking pan. Drizzle with 2 tbsp olive oil and season with salt and pepper. Bake for 25 to 30 minutes, stirring occasionally, or until soft when pierced with a knife and golden brown. Turn off oven, but keep potatoes warm in the oven.
  • Meanwhile, in a large Dutch oven, heat 4 tablespoons oil over medium heat. Add onion and cook for 5 minutes, add garlic and cook another 5 minutes, add peppers and cook 5 minutes.
  • Add tomatoes, tomato paste, eggplant, zucchini, lentils, bay leaf, and marjoram to the Dutch oven. Cook until the mixture comes to a simmer. Reduce heat to low and simmer until vegetables are tender but not mushy and lentils are soften, about 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf.
  • To serve, lay potatoes in the bottom of a bowl, scoop over a large helping of vegetables, and finish with a dollop of yogurt.