Vegetable ratatouille
4 servings
90 minutes
Ratatouille is an exquisite French rustic recipe that embodies the simplicity and richness of Mediterranean flavors. It originated in Provence as a way to use seasonal vegetables. Thin slices of eggplant, zucchini, and tomatoes baked in a fragrant tomato sauce with garlic and herbs create a harmonious blend of sweetness, acidity, and mild spiciness. The dish is tender, juicy, and incredibly appetizing. Ratatouille can be served as a standalone dish, a side dish, or even as a filling for toasts. Its rich aroma and vibrant colors turn the meal into a true gastronomic delight, while its healthy composition makes it an excellent choice for healthy eating.
1
Wash the eggplants and cut them into thin slices, 2-3 mm thick. Sprinkle with salt and let sit for 20-30 minutes. Then wash off the salt and dry.
- Eggplant: 2 pieces
- Salt: to taste
2
Wash the zucchini and 5 tomatoes, and slice them into rounds like the eggplants.
- Baby courgettes: 1 piece
- Tomatoes: 9 pieces
3
Prepare tomato sauce: - peel and finely chop the onion; - wash the pepper and remove the seeds, then cut into small cubes; - wash the remaining tomatoes, blanch them, peel off the skin and chop in a blender; - place the onion in a heated pan, add a little salt and sauté until soft; - add the pepper and fry for 5 minutes while stirring; - add the chopped tomatoes, season with salt and pepper, add sugar and mix; - simmer everything on low heat for about 10-15 minutes, stirring occasionally.
- Onion: 1 piece
- Bell pepper: 1 piece
- Tomatoes: 9 pieces
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 1 tablespoon
4
Spread half of the sauce on the bottom of the baking dish (set aside the remaining sauce for serving).
- Tomatoes: 9 pieces
5
Arrange the vegetables by alternating slices of tomato, eggplant, and zucchini. Continue placing the vegetables this way until the entire mold is filled.
- Tomatoes: 9 pieces
- Eggplant: 2 pieces
- Baby courgettes: 1 piece
6
Chop the parsley finely, peel the garlic, and chop it finely.
- Parsley: to taste
- Garlic: 1 head
7
Season the ratatouille, sprinkle with chopped greens and garlic, and drizzle with oil.
- Salt: to taste
- Parsley: to taste
- Garlic: 1 head
- Olive oil: 5 tablespoon
8
Cover the mold with parchment paper and bake for 1 hour in an oven preheated to 190–200 degrees.
