Ratatouille with rosemary
4 servings
30 minutes
Ratatouille with rosemary is an elegant embodiment of French culinary art from Provence. Traditionally a simple rustic dish made from seasonal vegetables, the addition of rosemary gives it a refined aroma and depth of flavor. Baked eggplant, zucchini, and sweet peppers soaked in olive oil and wine vinegar create a harmonious composition with spicy notes of garlic and fresh rosemary. A key feature of the recipe is the final casserole with eggs, which adds an airy texture and richness to the dish. Ratatouille can be served as a standalone dish, a side, or even as a filling for toasts and pies. It’s an ideal option for those wanting to enjoy traditional French flavors with aromatic Mediterranean hints.
1
Preheat the oven to 200°C. Grease a non-stick baking dish with oil. Add oil and heat over medium heat.
- Olive oil: 2 tablespoons
2
Add garlic and rosemary. Heat for 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté for 2 minutes. Add tomatoes, 1 tsp of vinegar, and 1/2 cup of water. Cover with a lid and boil for 8 minutes.
- Garlic: 3 cloves
- Freshly chopped rosemary: 2 teaspoons
- Eggplants: 120 g
- Onion: 70 g
- Zucchini: 120 g
- Red sweet pepper: 0.5 piece
- Canned tomatoes: 100 g
- Wine vinegar: 2.5 teaspoons
3
Mix the eggs and the remaining vinegar (1 1/2 tsp).
- Wine vinegar: 2.5 teaspoons
- Chicken egg (large): 8 pieces
4
Transfer the ratatouille to a bowl. Spray the dish with oil again and place it over medium heat. Pour in the egg mixture and heat for 1 minute. Layer 2 cups of ratatouille on top of the eggs (you can use the leftovers later in other dishes). Place the dish in the oven and bake for 8 minutes until done.
- Olive oil: 2 tablespoons
- Chicken egg (large): 8 pieces
- Canned tomatoes: 100 g
5
Extract the dish from the mold with a spatula. Transfer to a plate. Cut into 4 pieces, garnish with rosemary, and serve.
- Freshly chopped rosemary: 2 teaspoons