Vegetable ratatouille

4 servings

90 minutes

Ratatouille is an exquisite French rustic recipe that embodies the simplicity and richness of Mediterranean flavors. It originated in Provence as a way to use seasonal vegetables. Thin slices of eggplant, zucchini, and tomatoes baked in a fragrant tomato sauce with garlic and herbs create a harmonious blend of sweetness, acidity, and mild spiciness. The dish is tender, juicy, and incredibly appetizing. Ratatouille can be served as a standalone dish, a side dish, or even as a filling for toasts. Its rich aroma and vibrant colors turn the meal into a true gastronomic delight, while its healthy composition makes it an excellent choice for healthy eating.

Energy value per serving

• Calories: 364.1
• Proteins: 4.6g
• Fats: 25.8g
• Carbohydrates: 29.5g

Ingredients

• Eggplants: 2 pc
• Young zucchini: 1 pc
• Tomatoes: 9 pc
• Parsley: to taste
• Garlic: 1 head
• Olive oil: 5 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Onion: 1 pc
• Sweet pepper: 1 pc
• Sugar: 1 tbsp

Cooking steps

1. Wash the eggplants and cut them into thin slices, 2-3 mm thick. Sprinkle with salt and let sit for 20-30 minutes. Then wash off the salt and dry.

   Required ingredients:

   • Eggplants: 2 pieces
   • Salt:  to taste

2. Wash the zucchini and 5 tomatoes, and slice them into rounds like the eggplants.

   Required ingredients:

   • Young zucchini: 1 piece
   • Tomatoes: 9 pieces

3. Prepare tomato sauce: - peel and finely chop the onion; - wash the pepper and remove the seeds, then cut into small cubes; - wash the remaining tomatoes, blanch them, peel off the skin and chop in a blender; - place the onion in a heated pan, add a little salt and sauté until soft; - add the pepper and fry for 5 minutes while stirring; - add the chopped tomatoes, season with salt and pepper, add sugar and mix; - simmer everything on low heat for about 10-15 minutes, stirring occasionally.

   Required ingredients:

   • Onion: 1 piece
   • Sweet pepper: 1 piece
   • Tomatoes: 9 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Sugar: 1 tablespoon

4. Spread half of the sauce on the bottom of the baking dish (set aside the remaining sauce for serving).

   Required ingredients:

   • Tomatoes: 9 pieces

5. Arrange the vegetables by alternating slices of tomato, eggplant, and zucchini. Continue placing the vegetables this way until the entire mold is filled.

   Required ingredients:

   • Tomatoes: 9 pieces
   • Eggplants: 2 pieces
   • Young zucchini: 1 piece

6. Chop the parsley finely, peel the garlic, and chop it finely.

   Required ingredients:

   • Parsley:  to taste
   • Garlic: 1 head

7. Season the ratatouille, sprinkle with chopped greens and garlic, and drizzle with oil.

   Required ingredients:

   • Salt:  to taste
   • Parsley:  to taste
   • Garlic: 1 head
   • Olive oil: 5 tablespoon

8. Cover the mold with parchment paper and bake for 1 hour in an oven preheated to 190–200 degrees.