Ratatouille with thyme

6 servings

120 minutes

Ratatouille with thyme is the essence of French cuisine, where simple vegetables transform into a gastronomic masterpiece. Originating from Provence, this rustic recipe is famous for its rich flavor and aroma of fresh herbs. Baked slices of eggplant, zucchini, and tomatoes layered on a velvety pepper-tomato sauce soak up the warmth of the oven, creating a harmony of tenderness and light acidity. Thyme adds an exquisite spicy note that highlights the natural sweetness of the vegetables. The dish is versatile: it can be served as a standalone treat or as a side to meat and fish. Ratatouille is not just food; it's an art of savoring flavor that brings the comfort and warmth of the French sun.

Energy value per serving

• Calories: 261.3
• Proteins: 5g
• Fats: 18.6g
• Carbohydrates: 19.9g

Ingredients

• Onion: 200 g
• Red sweet pepper: 350 g
• Eggplants: 500 g
• Tomatoes: 500 g
• Vegetable oil: 6 tbsp
• Garlic: 3 clove
• Salt: to taste
• Ground black pepper: to taste
• Green: to taste
• Fresh thyme: 2 stem
• Zucchini: 500 g
• Canned tomatoes in pieces: 400 g

Cooking steps

1. For the sauce, wash the bell pepper and roast it in the oven (180–200 degrees, 40–60 minutes) until brown spots appear. Place the peppers in a bag and cool.

   Required ingredients:

   • Red sweet pepper: 350 g

2. Peel the skin off the pepper, remove the seeds, and cut into cubes.

   Required ingredients:

   • Red sweet pepper: 350 g

3. Chop the onion and garlic finely.

   Required ingredients:

   • Onion: 200 g
   • Garlic: 3 cloves

4. Peel the tomatoes and cut them into cubes.

   Required ingredients:

   • Tomatoes: 500 g

5. Fry the onion in vegetable oil, then add the pepper and fry for 2-3 minutes.

   Required ingredients:

   • Onion: 200 g
   • Red sweet pepper: 350 g
   • Vegetable oil: 6 tablespoons

6. Add canned tomatoes, salt, and fry until the sauce starts to thicken (5-7 minutes).

   Required ingredients:

   • Canned tomatoes in pieces: 400 g
   • Salt:  to taste

7. Let the sauce cool slightly, transfer to a blender and blend, then add thyme (optional).

   Required ingredients:

   • Fresh thyme: 2 stems

8. Prepare the vegetables: wash the zucchini, eggplants, and tomatoes, and slice them into rounds 3-4 mm thick.

   Required ingredients:

   • Zucchini: 500 g
   • Eggplants: 500 g
   • Tomatoes: 500 g

9. Spread the sauce in the baking dish and smooth it out on the bottom.

   Required ingredients:

   • Canned tomatoes in pieces: 400 g

10. Alternately layer the eggplants, tomatoes, and zucchini.

    Required ingredients:

    • Eggplants: 500 g
    • Tomatoes: 500 g
    • Zucchini: 500 g

11. Finely chop the greens for the dressing. Mix oil, greens, garlic, and season with salt and pepper.

    Required ingredients:

    • Green:  to taste
    • Vegetable oil: 6 tablespoons
    • Garlic: 3 cloves
    • Salt:  to taste
    • Ground black pepper:  to taste

12. Drizzle the vegetables with dressing.

    Required ingredients:

    • Vegetable oil: 6 tablespoons

13. Cover the dish with foil and bake at 180 degrees for 1 hour. If the vegetables are not ready, continue cooking until done.