Ratatouille
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Thin rounds of eggplant, zucchini, tomato, and bell pepper stand in overlapping rings on a cooked base of onion, garlic, and chopped pepper, which sets this version apart from ratatouille stewed in one pot.
Read more
Instead of stock or water, the juices the vegetables release in the oven loosen the base into a sauce. Part of the pepper is diced into the base and the rest sliced for the top, giving it two textures in one dish. It makes a full plate without any meat.
Ingredients
Instructions
- 1
Slice 220 g eggplant, 220 g zucchini, and 260 g tomato into even thin rounds.
Slice part of the 180 g bell pepper for layering, then finely dice the rest with 120 g onion.
- 2
Heat most of the 2 tablespoons olive oil in a pan over medium heat.
Add the onion, 10 g garlic, and diced bell pepper, then saute about 5 minutes until softened and lightly sweet-smelling.
- 3
Add 1 teaspoon salt and 1 teaspoon thyme, then cook for 2 more minutes.
If the pan looks dry, lower the heat slightly and stir slowly so the vegetables release moisture without scorching.
- 4
Spread the sauteed base in a thin, even layer in the baking dish.
Arrange the eggplant, zucchini, tomato, and bell pepper in overlapping circles, keeping the slices upright enough to reduce gaps.
- 5
Drizzle the remaining olive oil lightly over the top.
Bake at 180C for about 25 minutes, then check that the sauce is bubbling at the edges and the vegetable slices are tender.
- 6
Remove the dish from the oven and let it rest for 5 minutes so the sauce and vegetable juices settle.
Serve warm, or chill it after cooling and reheat the next day for deeper flavor.
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