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Ratatouille
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Easy Ratatouille Recipe

Salute to French farmers.
Course Main Course, Side dish
Cuisine French
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Calories 130kcal

Equipment

  • Mandoline (not a must)

Ingredients

Sauce

  • 3 tablespoons light olive oil
  • 1 onion
  • 4 cloves garlic
  • 1 yellow pepper
  • 1 red pepper
  • 4 tomatoes (or 200 gram canned tomatoes)
  • ½ teaspoon salt to taste
  • ⅔ teaspoon pepper to taste
  • ½ teaspoon red pepper flakes
  • 5-6 fresh basil leaves
  • 1 teaspoon vinegar

Vegetables

  • 1 eggplant
  • 1 zucchini
  • 1 carrot
  • 4 tomatoes
  • 1 potato

Seasoning

  • 5-6 leaves fresh basil chopped
  • 5-6 sprigs parsley chopped
  • 1 teaspoon thyme
  • 4 tablespoons olive oil
  • ½ salt
  • ¼ pepper

Instructions

Sauce

  • Start with preparing the sauce.
  • Heat the olive oil in a sauce pan over medium heat. Chop the onion and add to the pan and sauté until translucent.
  • Then add the minced garlic and the de-seeded and diced peppers. Sauté for another 10 minutes.
  • Add grated tomatoes. You may you canned tomatoes instead of fresh tomatoes.
  • Season with salt, pepper and red pepper flakes. Mix to make sure everything is well blended.
  • When peppers are cooked remove from heat and ad chopped basil.

Vegetables

  • Make sure the slices are equal and thin. About 1 mm thickness would work the best.
  • Cut off the stem and peel the eggplant in stripes. Place in a bowl of salty water and leave for at least 15 minutes.
  • Meanwhile slice a zucchini, a carrot and the tomatoes
  • Slice the potato last as it might get dark while waiting.
  • Squeeze the eggplant to get rid of the excess water and slice.

Combining and Baking

  • Pour the sauce into your baking dish, mix and make flat and smooth in the bottom of the dish.
  • Then start placing the vegetables side by side on to the sauce. Try to maintain the same sequence of vegetables throught the dish. Continue until the dish is full.
  • Mix the seasoning ingredients in a small bowl and pour the contents over the vegetables.
  • Cover the top of the baking dish first with an oven paper cut to the size and then cover with a foil.
  • Bake in a preheated oven at 190° Celsius for about 1 hour. Then remove the foil and the oven paper. Cook for another half an hour.
  • Check the carrots with a knife to test if they are cooked.
  • Remove from the oven, let rest for 5 minutes and serve.