Ratatouille with zucchini
4 servings
40 minutes
Ratatouille with zucchini is a vibrant dish of French cuisine infused with the aromas of Provence. Historically, ratatouille emerged as a simple peasant stew combining seasonal vegetables and has now become a symbol of exquisite simplicity. Baked eggplant, zucchini, and sweet peppers are soaked in olive oil, herbs, and garlic, creating a rich, velvety flavor with a slight tang from the tomatoes. This dish pairs wonderfully with meat and fish but can also stand alone as a treat. Ratatouille can be enjoyed hot or cold and is perfect for a summer dinner or light lunch. Garnished with fresh basil, it not only pleases the eye but also reveals the full bouquet of flavors, making each bite a true gastronomic delight.
1
Preheat the oven to 200˚C. Mix the eggplants and zucchini with 2 tsp of salt in a colander. Let it sit for 30 minutes, then pat dry with paper towels.
- Eggplants: 1 piece
- Zucchini: 1 piece
- Coarse salt: 2 teaspoons
2
Heat ¼ cup of oil in a heavy skillet or ovenproof dish over medium heat. Add half of the eggplants and zucchini, and sauté for about 5 minutes, stirring continuously, until the vegetables change color. Transfer to a medium bowl. Repeat the same steps with ¼ cup of oil and the remaining eggplants and zucchini.
- Eggplants: 1 piece
- Zucchini: 1 piece
- Olive oil: 0.8 glass
- Olive oil: 0.8 glass
3
Tie the thyme sprigs with cotton thread. Heat the remaining ¼ cup of oil in the same pan and sauté the onion, bell pepper, garlic, and thyme, stirring occasionally, until the onion is golden and soft (8-10 minutes). Add half of the tomatoes and sauté for 5 minutes, stirring occasionally; ensure the tomatoes do not become soft. Introduce the eggplant and zucchini, then add the remaining 2 cups of tomatoes (do not stir), seasoning with salt and pepper. Place the dish in the oven and bake until all vegetables are tender (the tomatoes should start to burst) for about 15-20 minutes.
- Thyme: 5 piece
- Olive oil: 0.8 glass
- Onion: 1 head
- Red sweet pepper: 1 piece
- Finely chopped garlic: 2 cloves
- Cherry tomatoes: 800 g
- Eggplants: 1 piece
- Zucchini: 1 piece
- Cherry tomatoes: 800 g
- Coarse salt: 2 teaspoons
- Ground black pepper: to taste
4
Remove the bunch of thyme. Transfer to a serving dish and garnish with basil.
- Thyme: 5 piece
- Basil leaves: 70 g