Ratatouille by Michel Guerard
4 servings
60 minutes
Michel Gerar's ratatouille is a true symphony of flavors embodying the elegance of European cuisine. This recipe, inspired by Provençal traditions, showcases a masterful blend of fresh vegetables: eggplant, zucchini, sweet peppers, and tomatoes. The dish is baked in a fragrant tomato-herb sauce that reveals the tenderness of textures and depth of flavor. The history of ratatouille traces back to rural French settlements where farmers prepared it from seasonal vegetables, creating simple yet exquisite dishes. Seasoned with garlic, thyme, and olive oil, Michel Gerar's ratatouille becomes a true culinary masterpiece that perfectly complements both festive tables and everyday lunches. Served warm or chilled, it offers rich Mediterranean aromas and evokes leisurely French evenings under the starry sky.
1
Chop the onion. Remove seeds from the peppers and cut them into cubes.
- Onion: 2 pieces
- Sweet pepper: 6 pieces
2
Sauté the onion in olive oil until soft, add minced garlic, and as soon as the garlic releases its aroma, add 2 finely chopped tomatoes, peeled and seeded, and pepper to the pan. Add a bit of fresh or dried thyme, a couple of bay leaves, salt, and reduce the heat so the tomatoes do not fry.
- Olive oil: 100 ml
- Onion: 2 pieces
- Garlic: 8 cloves
- Tomatoes: 6 pieces
- Sweet pepper: 6 pieces
- Thyme: 50 g
- Bay leaf: 2 pieces
- Salt: to taste
3
Slice the eggplants, tomatoes, and zucchini into thin slices. When the tomatoes and peppers soften, the sauce is ready. Spread part of the sauce on the bottom of the baking tray. Then arrange the tomato slices beautifully, alternating with slices of eggplant and zucchini. The number of layers can be any.
- Eggplants: 4 pieces
- Tomatoes: 6 pieces
- Zucchini: 2 pieces
4
Place the baking tray in the oven preheated to 200 degrees and bake until the top layer of vegetables turns golden.
5
Just before the final step, chop the parsley finely, add olive oil, salt, pepper, 2-3 cloves of minced garlic and vinegar. Mix and evenly distribute over the surface of the finished ratatouille.
- Parsley: 60 g
- Olive oil: 100 ml
- Salt: to taste
- Garlic: 8 cloves
- Vinegar: 2 tablespoons