Ratatouille with mozzarella
8 servings
70 minutes
Ratatouille with mozzarella is an elegant and refined dish of French cuisine that embodies rustic simplicity and gastronomic sophistication. Historically, ratatouille originated in Provence as a peasant dish using seasonal vegetables simmered in a fragrant sauce. In this version, the addition of mozzarella gives it softness and creamy tenderness. The combination of eggplant, zucchini, and sweet pepper with tomato sauce infused with garlic notes creates a harmony of flavors – bright, rich, slightly sweet with a hint of acidity. Mozzarella melts, enveloping the vegetables in a delicate texture, turning the dish into a true delight. Ratatouille is perfect as a light dinner or as a side dish to meat and fish dishes. It can be served hot or chilled, making it a versatile culinary masterpiece.
1
For the sauce, sauté the onion in olive oil until golden. Peel one tomato (make a cross cut on the bottom and put it in boiling water for 10 seconds). Cut the tomato and pepper into small cubes. Add them to the onion. Also, add a spoon of tomato paste and squeeze in a clove of garlic. Season with salt and pepper to taste. Stir constantly with a wooden spoon. When the vegetable mixture starts bubbling and turns into a paste, remove from heat and pour it into the baking dish where the ratatouille will be cooked. No need to grease with additional oil!
- Onion: 0.5 piece
- Tomatoes: 4 pieces
- Sweet pepper: 1 piece
- Tomato paste: 1 teaspoon
- Garlic: 1 clove
- Olive oil: to taste
- Parsley stems: to taste
2
We slice eggplants, zucchini, tomatoes, zucchini, and mozzarella into thin rounds and arrange them beautifully in a baking dish. I had a bit more mozzarella than needed, so I finely chopped the remaining part and sprinkled it on top of the ratatouille.
- Eggplants: 2 pieces
- Zucchini: 2 pieces
- Tomatoes: 4 pieces
- Zucchini: 1 piece
- Mozzarella cheese: 250 g
3
We send our delicious dish to the oven for 40-50 minutes. When you feel everything is ready, don't rush to take the ratatouille out of the oven. Arrange a few sprigs of parsley on the plate and keep the ratatouille in the turned-off oven for another 5 minutes.
- Parsley stems: to taste
4
Serve ratatouille with fresh parsley leaves.
- Parsley stems: to taste