Main Course

Ratatouille

Name: Ratatouille
Total time: 60 min
Yield: 4 servings
Ingredients: 2 piece eggplant; 2 piece zucchini; 3 piece tomato; 1 piece red capya pepper; 1 piece yellow bell pepper; 1 piece yellow onion; 2 clove garlic; 0.25 cup olive oil; 1 teaspoon salt; 0.5 teaspoon black pepper

Duration

60 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

2 piece eggplant
2 piece zucchini
3 piece tomato
1 piece red capya pepper
1 piece yellow bell pepper
1 piece yellow onion
2 clove garlic
0.3 cup olive oil
1 teaspoon salt
0.5 teaspoon black pepper

Step-by-Step Preparation

Speed:1x

Preheat the oven to 190 degrees and let it heat up.

For the sauce base, chop the onion and garlic into small cubes suitable for dicing. Cut the red capia pepper into small cubes of the same size.

Heat half of the olive oil in a large pan. Add the onion and garlic and sauté until they turn slightly pink. Then, add the diced peppers and continue sautéing until they soften.

Grate 1 piece of the tomatoes for the sauce or chop into very small cubes. Add to the pan and cook over low heat for approximately 5-7 minutes until it reaches a sauce consistency. After seasoning with salt and black pepper, spread the sauce evenly over the bottom of an oven-safe baking dish.

Slice the eggplants, zucchinis, and the remaining tomatoes into rings approximately 0.5 cm thick using a sharp knife or a mandoline.

Arrange the prepared vegetable slices (eggplant, zucchini, and tomato) in a circular form over the sauce in the baking dish, slightly overlapping them in order.

Drizzle the remaining olive oil over the vegetables and sprinkle with a pinch of salt.

Cover the top of the baking dish with parchment paper and bake in the preheated 190 degree oven for approximately 35-40 minutes until the vegetables are well softened.

At the end of the time, remove the parchment paper and continue baking for approximately 10-15 minutes more until the tops of the vegetables are lightly browned.

After letting the ratatouille you took out of the oven rest at room temperature for 10-15 minutes, transfer to serving plates.

Chef's Tips

Slicing the vegetables to the same caliber and equal thickness balances the cooking time and makes the presentation of the dish much more elegant.
Letting the dish rest for a while after cooking before serving allows the flavors to meld and the slices to maintain their shape.

Alternative & Optional Ingredients

You can add finely chopped fresh rosemary or thyme leaves to the sauce base.
For a more filling alternative, you can add thinly sliced potatoes between the vegetables.

Gourmet Recommendations

Just before roasting, the depth of acidity can be increased by drizzling a few drops of balsamic vinegar over the vegetable slices.

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Nutrition Facts

Per Serving

Calories145 kcal

Protein2 g

Carbohydrates15 g

Fat9 g

Fiber 5 g

Sugar 8 g

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Main Course

Ratatouille

Duration

60 min

Servings

For 4 People

Difficulty

medium

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