Ratatouille with sauce
4 servings
80 minutes
Ratatouille with sauce is a vibrant dish of European cuisine that embodies simplicity and sophistication at the same time. Its history begins in the French province where peasants prepared it from available vegetables. Baked eggplants, zucchini, and tomatoes acquire a tender texture, while the rich tomato sauce adds depth of flavor to the dish. The light spiciness of garlic and the freshness of parsley make ratatouille a true gastronomic delight. It is served as a standalone dish or as a side to meat and fish. It combines summer freshness with the coziness of home cooking, making it an ideal choice for those who appreciate the natural taste of vegetables. Ratatouille is not just food; it is true art that celebrates the harmony of simple ingredients.
1
Wash the eggplants and cut them into thin slices, 2-3 mm thick. Sprinkle with salt and let sit for 20-30 minutes. Rinse off the salt and dry.
- Eggplant: 2 pieces
- Salt: to taste
2
Wash the zucchini, dry them, and slice them into rounds like the eggplants. Wash the tomatoes and slice them into rounds or half-rounds (depending on the size of the tomatoes).
- Baby courgettes: 2 pieces
- Tomatoes: 4 pieces
3
Prepare tomato sauce. Peel and finely chop the onion. Wash the pepper, remove the seed pod, and cut into small cubes.
- Onion: 1 piece
- Bell pepper: 1 piece
4
Wash the tomatoes, make a cross-shaped cut on the stem side, pour boiling water over them, peel the skin off and chop in a blender (or dice).
- Tomatoes: 4 pieces
5
In a heated pot or pan with oil, add the onion, sprinkle with a little salt, and sauté until soft. Add the pepper and fry for 5 minutes, stirring.
- Onion: 1 piece
- Bell pepper: 1 piece
- Olive oil: 2 tablespoons
- Salt: to taste
6
Add chopped tomato pulp, salt, pepper, sugar and mix (you can add a tablespoon of ketchup).
- Tomatoes: 4 pieces
- Freshly ground black pepper: to taste
- Sugar: 0.5 teaspoon
7
Simmer on low heat, stirring occasionally, for 10-15 minutes (you can add chopped basil or parsley to the sauce).
- Tomato sauce: 40 g
8
Spread half of the tomato sauce on the bottom of the baking dish (set aside the remaining sauce for serving).
- Tomato sauce: 40 g
9
Arrange the vegetables alternately: a slice of tomato, a slice of eggplant, a slice of zucchini. Continue layering until the entire dish is filled.
- Tomatoes: 4 pieces
- Eggplant: 2 pieces
- Baby courgettes: 2 pieces
10
Wash and chop the parsley. Peel and finely chop the garlic. Combine parsley, pepper, and garlic and mix.
- Parsley: 2 stems
- Garlic: 1 clove
- Bell pepper: 1 piece
11
Salt the ratatouille, sprinkle with chopped greens with garlic and pepper, and drizzle with oil. Cover the dish with parchment paper and bake for 1 hour in an oven preheated to 190-200°C.
- Salt: to taste
- Parsley: 2 stems
- Garlic: 1 clove
- Freshly ground black pepper: to taste
- Olive oil: 2 tablespoons
12
Remove the ratatouille from the oven and let it rest for 10 minutes. Place the vegetables on a plate and serve with the remaining tomato sauce.
- Tomato sauce: 40 g
