Ratatouille with mozzarella cheese
4 servings
110 minutes
Ratatouille with mozzarella cheese is a refined French dish symbolizing the harmony of simple yet rich flavors. Originating from Provence, this vegetable masterpiece began as peasant food transformed over time into a gastronomic classic. Baked eggplants, zucchini, and tomatoes infused with the aromas of basil and thyme create a vibrant, rich taste. Mozzarella cheese adds tenderness and creamy texture, making the dish even more enticing. It is perfect as a standalone dish or as a side to meat and fish dishes. Ratatouille with mozzarella cheese is not just food; it is true art that conveys the spirit of French cuisine.
1
Soak sliced round thin eggplant in cold salted water for 30 minutes to remove bitterness. After 30 minutes, drain the water and rinse the eggplant well. Make a cross cut on 2 tomatoes and pour boiling water over them to peel the skin. Check that they are not sour.
- Eggplant: 1 piece
- Tomatoes: 6 pieces
2
Sauce: finely chop the onion and sauté in olive oil. Add the chopped red pepper.
- Onion: 1 piece
- Olive oil: to taste
- Fresh red bell pepper: 2 pieces
3
Clean 2 tomatoes, chop them, add to the onion and pepper. Stew everything together for 10 minutes.
- Tomatoes: 6 pieces
4
Add 2 cloves of garlic, salt, and pepper.
- Garlic: 4 cloves
- Salt: to taste
5
Chop everything using a blender (you can leave the pepper in pieces, it tastes better when everything is blended into a uniform mass).
- Fresh red bell pepper: 2 pieces
6
Fill the mold with the ratatouille sauce you just prepared.
- Tomatoes: 6 pieces
7
Slice the tomatoes and zucchini into even circles (the eggplant should already be cut during soaking). Grate the mozzarella cheese.
- Tomatoes: 6 pieces
- Courgette: 1 piece
- Pizza mozzarella (low-moisture): 400 g
8
Layer eggplant, zucchini, and tomatoes alternately, sprinkling grated cheese on top. If there are several layers, sprinkle each layer; if there is one, cheese can be sprinkled on top.
- Eggplant: 1 piece
- Courgette: 1 piece
- Tomatoes: 6 pieces
- Pizza mozzarella (low-moisture): 400 g
9
Salt, squeeze juice from the remaining 2 cloves of garlic. Add basil and thyme.
- Salt: to taste
- Garlic: 4 cloves
- Basil: to taste
- Thyme: to taste
10
Cover with foil and place in a preheated oven at 200 degrees for 1.5 hours. Remove the foil and keep in the oven for another 20 minutes.
