Ratatouille-caterpillar
4 servings
60 minutes
Caterpillar Ratatouille is a bright and unusual dish inspired by classic French ratatouille but adapted to Armenian taste traditions. Its history stems from the desire to combine simple vegetable ingredients into a harmonious flavor ensemble. Eggplant, sweet pepper, zucchini, potatoes, and tomatoes are sliced thinly and layered to create a visual effect reminiscent of a caterpillar pattern. The dish is filled with rich aromas thanks to sea salt, black pepper, and a blend of wine and balsamic vinegar. The baked vegetable mix acquires a soft texture and multifaceted taste – from the sweetness of the pepper to the slight acidity of the vinegar. It can be served as a side dish to meat dishes or as a light appetizer perfect for summer evenings or festive tables.
1
We take all the vegetables, cut them into flat round pieces no thicker than 5 mm.
- Eggplant: 250 g
- Bell pepper: 150 g
- Baby courgettes: 250 g
- Tomatoes: 150 g
- Onion: 50 g
- Potato: 150 g
2
We place the chopped vegetables in a deep pan, add spices and vinegar.
- Sea salt: to taste
- Ground black pepper: to taste
- Wine vinegar: 1 teaspoon
- Balsamic vinegar: 1 teaspoon
3
Place on medium heat and cook with the lid closed for 20-25 minutes.
4
Remove the pan from the stove and place it in the oven for 10-15 minutes.
