Ratatouille according to the Azbuka Vkusa recipe

4 servings

60 minutes

Ratatouille is a symbol of Provençal cuisine, an aromatic and rich dish that combines the freshness of summer vegetables and fragrant herbs. The roots of this recipe trace back to French Provence, where farmers prepared it from available vegetables. In this version adapted by Azbuka Vkusa, the focus is on eggplants, zucchini, and tomatoes baked in the oven under a tomato-herb sauce. The dish has a bright, rich flavor: eggplants give it a velvety texture, zucchini adds tenderness, and tomatoes provide a slight acidity. Baked with basil and thyme, ratatouille exudes the aroma of Mediterranean spices. It can be served as a standalone dish or alongside baguette, pasta or rice, making each meal light and exquisite.

Energy value per serving

• Calories: 493.2
• Proteins: 13g
• Fats: 27.9g
• Carbohydrates: 51.3g

Ingredients

• Eggplants: 500 g
• Zucchini: 500 g
• Tomatoes: 700 g
• Olive oil: 5 tbsp
• Basil: 0.5 bunch
• Thyme: 5 sprig
• Garlic: 4 clove
• Tomato puree: 500 g
• Onion: 1 pc
• Sweet pepper: 400 g
• Salt: to taste

Cooking steps

1. Wash fresh vegetables, remove stems and seeds.

   Required ingredients:

   • Eggplants: 500 g
   • Zucchini: 500 g
   • Tomatoes: 700 g
   • Sweet pepper: 400 g

2. Slice the eggplant, zucchini, and tomatoes into thin rounds.

3. Cut the bell pepper into small cubes. Finely chop the garlic and onion. Separate the basil and thyme leaves from the stems and chop them.

   Required ingredients:

   • Sweet pepper: 400 g
   • Garlic: 4 cloves
   • Onion: 1 piece
   • Basil: 0.5 bunch
   • Thyme: 5 sprig

4. Place a pan with olive oil on the heat. Add chopped onion, pepper, garlic, and cook until soft for about 15 minutes. Add canned tomatoes, crushed basil and thyme, salt, black pepper to taste, and simmer on medium heat for another 10 minutes.

   Required ingredients:

   • Olive oil: 5 tablespoon
   • Onion: 1 piece
   • Sweet pepper: 400 g
   • Garlic: 4 cloves
   • Tomato puree: 500 g
   • Basil: 0.5 bunch
   • Thyme: 5 sprig
   • Salt:  to taste

5. Arrange eggplant, tomato, and zucchini in a round dish, alternating colors: light, dark, light. Season with salt and pepper to taste. Drizzle with olive oil. Add the sauce made from onion, pepper, and tomatoes to the vegetables. Bake the vegetables in a preheated oven at 200°C for 30 minutes.

   Required ingredients:

   • Eggplants: 500 g
   • Tomatoes: 700 g
   • Zucchini: 500 g
   • Salt:  to taste
   • Olive oil: 5 tablespoon
   • Tomato puree: 500 g
   • Onion: 1 piece
   • Sweet pepper: 400 g