Ratatouille with pumpkin
6 servings
180 minutes
Pumpkin ratatouille is an exquisite French rustic recipe that combines simplicity and depth of flavor. This dish originates from Provence, where peasants prepared it using fresh seasonal vegetables. The addition of pumpkin gives it a delicate sweetness that contrasts beautifully with the tomato-pepper sauce. Thin slices of eggplant, zucchini, pumpkin, and tomatoes baked in a fragrant mix of thyme, garlic, and balsamic vinegar create a rich flavor ensemble. Ratatouille can be served as a side dish to meat dishes or enjoyed as a light vegetarian main course. Its vibrant colors and rich taste make it not only a gastronomic delight but also an aesthetic pleasure.
1
Clean the peppers from the insides and cut them into small cubes. Finely chop the onion and garlic. Dice three tomatoes. It's not bad to peel the tomatoes from seeds and skin beforehand, but it's not necessary.
- Fresh yellow pepper: 2 pieces
- Red sweet pepper: 2 pieces
- Green bell pepper: 2 pieces
- Onion: 2 heads
- Garlic: 8 cloves
- Tomatoes: 6 pieces
2
In a deep skillet, heat some olive oil over high heat and sauté the onion. When the onion becomes soft, add garlic and fry until the characteristic garlic smell appears. Then add tomatoes to the skillet, add thyme, bay leaf, and reduce the heat, simmering for about ten minutes, stirring occasionally.
- Olive oil: 100 ml
- Onion: 2 heads
- Garlic: 8 cloves
- Tomatoes: 6 pieces
- Thyme: 2 stems
- Bay leaf: 1 piece
3
Add the chopped peppers and simmer, stirring, for another five to seven minutes until the peppers are soft enough to be easily crushed with a wooden spatula. Season with salt and pepper, mix with chopped parsley, and remove from heat. Slice the eggplants, zucchini, squash, and the remaining three tomatoes into rounds. Pour a little pepper-tomato sauce into the bottom of a deep baking dish and layer the vegetable rounds, alternating eggplants with tomatoes and zucchini. Drizzle with a layer of sauce and add another layer of rounds on top. Continue until all vegetables and sauce are used. Seal the baking dish with foil.
- Fresh yellow pepper: 2 pieces
- Red sweet pepper: 2 pieces
- Green bell pepper: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 50 g
- Eggplants: 4 pieces
- Zucchini: 2 pieces
- Pumpkin: 1 piece
- Tomatoes: 6 pieces
4
Preheat the oven to 130 degrees and place the tray with vegetables in it for two hours. Then remove the foil and bake for another twenty minutes.
- Olive oil: 100 ml
5
Before serving, drizzle the ratatouille with a mixture of balsamic vinegar, two tablespoons of olive oil, salt, and pepper.
- Balsamic vinegar: 2 tablespoons
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste