Ratatouille with thyme and rosemary
4 servings
60 minutes
Ratatouille with thyme and rosemary is a true masterpiece of European cuisine. Originating from Provence, it reflects the simplicity and sophistication of French gastronomy. This baked vegetable masterpiece delights with the juiciness of eggplants, the freshness of zucchini, and the sweetness of peppers, gently united by the aromas of rosemary and thyme. Olive oil adds softness to the dish, while tomatoes give it a light tanginess. Ratatouille pairs perfectly with meat and fish dishes but can shine on its own as well. It symbolizes the coziness and sunny warmth of southern France, and its harmonious taste captivates from the first bite.
1
Peel the eggplants, cut them into cubes, and salt them. Let them sit for a while to release juice and remove bitterness, then dry them. Cut the zucchini into medium-thick slices.
- Eggplants: 2 pieces
- Salt: to taste
- Zucchini: 2 pieces
2
Slice the onion into thin half-rings, press the garlic. Blanch the tomatoes and peel them, cutting the flesh into cubes. Remove the seeds from the bell pepper and cut it into thin strips.
- Garlic: 3 cloves
- Tomatoes: 3 pieces
- Sweet pepper: 3 pieces
3
Heat 3-4 tablespoons of olive oil in a pan and lightly fry the eggplants for about 2-3 minutes.
- Olive oil: 6 tablespoons
4
Pour the remaining olive oil into a fireproof dish and sauté the onion and garlic in it. Remove the dish from the heat and layer half of the eggplants evenly.
- Olive oil: 6 tablespoons
- Garlic: 3 cloves
5
Then layer zucchini, tomatoes, and peppers on top of the eggplants. Lightly salt and pepper each layer, sprinkle with rosemary and thyme. Top with the remaining eggplants. Preheat the oven to 170-180 degrees, place the dish with vegetables inside and bake for 20 minutes.
- Eggplants: 2 pieces
- Zucchini: 2 pieces
- Tomatoes: 3 pieces
- Sweet pepper: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Dried rosemary: 1 teaspoon
- Dried thyme: 1 teaspoon