Ratatouille with thyme
6 servings
120 minutes
Ratatouille with thyme is the essence of French cuisine, where simple vegetables transform into a gastronomic masterpiece. Originating from Provence, this rustic recipe is famous for its rich flavor and aroma of fresh herbs. Baked slices of eggplant, zucchini, and tomatoes layered on a velvety pepper-tomato sauce soak up the warmth of the oven, creating a harmony of tenderness and light acidity. Thyme adds an exquisite spicy note that highlights the natural sweetness of the vegetables. The dish is versatile: it can be served as a standalone treat or as a side to meat and fish. Ratatouille is not just food; it's an art of savoring flavor that brings the comfort and warmth of the French sun.
1
For the sauce, wash the bell pepper and roast it in the oven (180–200 degrees, 40–60 minutes) until brown spots appear. Place the peppers in a bag and cool.
- Red sweet pepper: 350 g
2
Peel the skin off the pepper, remove the seeds, and cut into cubes.
- Red sweet pepper: 350 g
3
Chop the onion and garlic finely.
- Onion: 200 g
- Garlic: 3 cloves
4
Peel the tomatoes and cut them into cubes.
- Tomatoes: 500 g
5
Fry the onion in vegetable oil, then add the pepper and fry for 2-3 minutes.
- Onion: 200 g
- Red sweet pepper: 350 g
- Vegetable oil: 6 tablespoons
6
Add canned tomatoes, salt, and fry until the sauce starts to thicken (5-7 minutes).
- Canned diced tomatoes: 400 g
- Salt: to taste
7
Let the sauce cool slightly, transfer to a blender and blend, then add thyme (optional).
- Fresh thyme: 2 stems
8
Prepare the vegetables: wash the zucchini, eggplants, and tomatoes, and slice them into rounds 3-4 mm thick.
- Courgette: 500 g
- Eggplant: 500 g
- Tomatoes: 500 g
9
Spread the sauce in the baking dish and smooth it out on the bottom.
- Canned diced tomatoes: 400 g
10
Alternately layer the eggplants, tomatoes, and zucchini.
- Eggplant: 500 g
- Tomatoes: 500 g
- Courgette: 500 g
11
Finely chop the greens for the dressing. Mix oil, greens, garlic, and season with salt and pepper.
- Fresh herbs: to taste
- Vegetable oil: 6 tablespoons
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
12
Drizzle the vegetables with dressing.
- Vegetable oil: 6 tablespoons
13
Cover the dish with foil and bake at 180 degrees for 1 hour. If the vegetables are not ready, continue cooking until done.
