This Spicy Ratatouille is a slow-baked celebration of peak vegetables, gently simmered tomato sauce, and a subtle kick of heat that brings everything to life. Inspired by the classic Provençal dish, this version leans a little bolder with the addition of Cloud23 Sweet Jalapeño Hot Sauce, adding warmth and depth without overpowering the natural sweetness of the vegetables. It’s comforting, vibrant, and made for scooping up with plenty of good bread.
Spicy Ratatouille
Dana Plucinski aka @baydish
4-6
25 minutes
65 minutes
French
This Spicy Ratatouille is a slow-baked celebration of peak vegetables, gently simmered tomato sauce, and a subtle kick of heat that brings everything to life. Inspired by the classic Provençal dish, this version leans a little bolder with the addition of Cloud23 Sweet Jalapeño Hot Sauce, adding warmth and depth without overpowering the natural sweetness of the vegetables. It’s comforting, vibrant, and made for scooping up with plenty of good bread.
Ingredients
4 tbsp extra virgin olive oil, separated
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 2 tbsp basil, roughly chopped
- 1 28oz can crushed tomatoes
- 2-4 tbsp Cloud23 Sweet Jalapeño Hot Sauce
- 1 large yellow squashed, ends removed, sliced with a mandolin
- 1 large zucchini, ends removed, sliced with a mandolin
- 1 chinese eggplant, ends removed, sliced with a mandolin
- 2-3 roma tomatoes, ends removed, ends removed, sliced with a mandolin
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- Fresh basil leaves, torn
- Cracked pepper
- Cloud23 Sweet Jalapeño Hot Sauce
Directions
Preheat the oven to 375 degrees.
- Heat a cast iron skillet over medium heat and add 2 tbsp of the olive oil. Add the onion and bell pepper, and salt and pepper, and cook for 10 minutes, stirring regularly.
- Add the garlic and basil and cook for 30 seconds. Add the can of crushed tomatoes. Reduce heat to a simmer and cook for 10 minutes, until the sauce thickens slightly.
- Remove pan for the heat and add the Cloud23 Sweet Jalapeño Hot Sauce to your personal heat preference. Stir until fully incorporated.
- Starting at the outer edge of the pan, layer the yellow squash, zucchini, eggplant, and tomatoes in a circular pattern, just slightly overlapping and letting the previous vegetable peek out. Drizzle the 2 additional tbsp of olive oil over the vegetables, then sprinkle with salt. Cover the pan with a lid or aluminum foil and bake for 45-50 minutes. Uncover and let sit for five minutes before serving. Top with torn basil leaves, cracked pepper, and an additional drizzle of Cloud23 Sweet Jalapeño Hot Sauce. Serve with bread.
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