Ratatouille "lazy"
4 servings
80 minutes
Lazy ratatouille is a simplified version of the famous French dish originating from Provence. Initially, ratatouille was prepared as a simple peasant food made from seasonal vegetables but over time became a culinary symbol of France. This version uses a fragrant vegetable sauce that gives the dish a rich flavor. Baked eggplants, zucchini, and tomatoes soak up the sauce, becoming incredibly juicy and tender. This dish is perfect as a light dinner on its own or as a side to meat and fish dishes. Lazy ratatouille embodies simplicity and elegance in cooking, where just a few ingredients create a true gastronomic masterpiece.
1
Let's start with the sauce. Heat a pan, pour in olive oil, and sauté a large onion until translucent. Then add finely chopped garlic, and as soon as it becomes fragrant, add 1 large tomato and 1 bell pepper, diced and seeded.
- Olive oil: to taste
- Onion: 1 piece
- Garlic: 2 heads
- Tomatoes: 4 pieces
- Sweet pepper: 1 piece
2
Then simmer the sauce for 10 minutes on low heat. Chopping the vegetables finely and peeling them is not necessary, as we will blend the stewed vegetables and pour half into the baking dish.
- Salt: to taste
3
Arrange the eggplant, zucchini, and tomato in a dish. Add the remaining sauce on top. Cover everything with double layers of foil or a lid and bake for 40 minutes. Then take out the ratatouille, remove the foil, sprinkle grated cheese on top, and bake for another 10 minutes.
- Eggplants: 1 piece
- Zucchini: 1 piece
- Tomatoes: 4 pieces