Ratatouille Provencal
4 servings
60 minutes
Provençal ratatouille is a true embodiment of southern France, a fragrant and sunny dish from Provence. Once a meal for simple farmers, it has now become an exquisite side in the world's finest restaurants. The main ingredients—eggplant, zucchini, sweet peppers, and tomatoes—create a delicate flavor combination enriched with spicy notes of basil and rosemary. Baked in tomato sauce, the vegetables retain their texture and reveal natural sweetness. Ratatouille pairs perfectly with crusty bread, pasta, or even meat dishes, while its vibrant colors make for a festive presentation. This culinary masterpiece symbolizes the warm Mediterranean sun, homey comfort, and love for simple yet refined flavors.
1
Cut the sweet pepper into small cubes. Finely chop the onion and a small piece of fennel. Sauté them in a little olive oil until soft, then add the pepper. Fry, stirring, for 5-7 minutes.
- Sweet pepper: 1 piece
- Onion: 1 head
- Fennel: to taste
- Olive oil: to taste
2
Blanch the tomatoes (3 pieces): make cross-shaped cuts on them and pour boiling water for 3 minutes. Remove the skin and cut out the base of the stem. Chop finely and add to the pan with peppers and onions, pour in half a can of cherry tomatoes (liquid and fruits). Simmer for 15 minutes on low heat, seasoning with pepper, salt, and adding chopped basil and rosemary.
- Tomatoes: 5 piece
- Canned Cherry Tomatoes: 1 jar
- Salt: to taste
- Ground black pepper: to taste
- Basil: to taste
- Rosemary: to taste
3
While the tomato sauce is simmering, slice the eggplant, 2 tomatoes, and zucchini.
- Eggplants: 2 pieces
- Zucchini: 1 piece
- Tomatoes: 5 piece
4
Pour half of the tomato sauce into the bottom of the baking dish, then layer the vegetables on top, alternating them.
5
Finely chop parsley and a clove of garlic, sprinkle over the ratatouille, drizzle with olive oil, and cover the dish with foil. Bake for about an hour at 200 degrees: 40-45 minutes covered, then remove the foil and let the ratatouille brown to the desired state.
- Parsley: to taste
- Garlic: 2 cloves
- Olive oil: to taste
6
Serve the finished ratatouille with the remaining half of the tomato sauce.