French Ratatouille
8 servings
60 minutes
French ratatouille is a culinary masterpiece embodying the simplicity and elegance of Provençal cuisine. Originating in southern France, this vegetable marvel was initially food for simple farmers but has gained recognition in the world's best restaurants over time. The taste of ratatouille is light and fresh, filled with the aromas of summer. Baked eggplants, zucchini, tomatoes, and cucumbers combine with garlic and dill to create a harmony of tenderness and zest. It is versatile: it can be served as a standalone dish, a side for meat or fish, or even used as a filling for toasts. Ratatouille is not just food; it is a story infused with the spirit of French hospitality and love for fresh seasonal ingredients.
1
First, we preheat the oven to 180–200 degrees. Then we take a baking sheet and lightly grease it with vegetable oil.
2
Then we slice the eggplants, zucchinis, tomatoes, and cucumbers into circles about 5 mm thick.
- Eggplant: 2 pieces
- Zucchini: 1 piece
- Tomatoes: 3 pieces
- Cucumbers: 3 pieces
3
Next, we chop the garlic and dill into small pieces.
- Garlic: 5 clove
- Dill: 5 stem
4
We place everything on the baking sheet, sprinkle a little salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
We cook for about 30–40 minutes.
