fbpx

Ratatouille

Ratatouille is a traditional french vegetable dish. It is known for its rich flavor and vibrant colors. The origin of this dish traces back to Provence, and today it is prepared in various parts of the world as a symbol of french cuisine. It mainly uses zucchini, eggplant, tomatoes, and bell peppers.

Ingredients:

  • 2 medium zucchinis, cut into thin slices
  • 2 medium eggplants, cut into thin slices
  • 4 large tomatoes, cut into thin slices
  • Red bell pepper, cut into thin slices
  • Yellow bell pepper, cut into thin slices
  • 2 onions, cut into thin slices
  • 4 cloves of garlic, finely chopped
  • 1 cup of tomato puree
  • 3 tablespoons of olive oil
  • Salt and pepper to taste
  • Fresh rosemary and basil for aroma

Preparation:

Slice all the vegetables into rounds. Salt the eggplant and zucchinis, let them sit for 10-15 minutes to release excess water. Then rinse and dry them with a paper towel. Preheat the oven to 180°C (350°F).

Preparing the tomato sauce: In a pot over medium heat, heat a tablespoon of olive oil. Add the finely chopped garlic and sauté briefly until fragrant. Then pour in the tomato puree, season to taste. Cook the sauce for 10-15 minutes, stirring occasionally.

Pour the prepared tomato sauce into a baking dish and spread it evenly. Alternately arrange slices of zucchini, eggplant, tomato, red and yellow bell peppers, and onions on top of the sauce. Try to arrange them vertically or in a circular pattern, depending on the shape of the dish. Drizzle with olive oil, salt, and pepper to taste. Add fresh rosemary on top of the vegetables. Cover the dish with aluminum foil and bake in the preheated oven for about 40 minutes. Remove the foil and continue baking for another 20-30 minutes until the vegetables are tender and slightly roasted. Before serving, sprinkle with fresh chopped basil.

Scroll to Top