The flavorful and hearty flavor combination of eggplant, zucchini, onions and tomato combines to make this classical French dish, which comes together nicely any night of the week. We round out the presentation with pan-fried gnocchi, creating a flavorful and texture-filled meal.
Remove stalk from eggplant and zucchini and cut into ½” cubes. Peel and finely chop onion and garlic.
Remove stalk from chili pepper, cut in half lengthwise, remove seeds as desired to reduce the level of spiciness, and cut diagonally into fine strips. Halve tomato, remove core, and cut into ½” cubes.
Preheat oven to 390°F (convection oven) or 430°F (upper and lower heat). Heat 2 tbsp. oil in a pan and sauté eggplant, onion and chili pepper at medium heat for 2 minutes.
Add garlic and tomato. Sauté for another minute.
Deglaze with ½ cup of water and tomato puree. Add salt, some sugar and pepper to taste and simmer for 10 minutes.
Meanwhile, put oregano tips aside for garnish, remove remaining leaves from stems and chop finely. Finely grate Parmesan.
Mix oregano with ingredients in the pan, and then transfer ratatouille into an ovenproof dish. Spread Parmesan cheese on top and bake for 10 minutes on a middle rack until cheese has melted.
Heat 3 tbsp. oil in same pan and fry gnocchi on medium heat for 9 minutes until crispy, turning frequently.
Remove ratatouille from oven and arrange it on a plate with gnocchi. Garnish with oregano leaves.