Ratatouille
Ratatouille is a Provencal vegetable dish where thinly sliced eggplant, zucchini, tomato, and bell pepper are arranged in overlapping circles over a sauce base and slow-baked in the oven. The base is made by sauteing onion, garlic, and diced bell pepper in olive oil, and it mingles with the moisture released from the vegetables during baking to form a naturally thickened sauce. Cutting all vegetables to a uniform thickness is critical - uneven slices lead to some pieces turning mushy while others remain underdone. Thyme adds a quiet herbal note that lifts the natural sweetness of the vegetables. Refrigerating overnight and reheating the next day lets the vegetable juices fully merge with the sauce, deepening the flavor considerably.
Adjust Servings
Instructions
- 1
Slice eggplant, zucchini, and tomato thinly; dice onion and bell pepper.
- 2
Saute onion, garlic, and bell pepper in olive oil for 5 minutes to make a base.
- 3
Add salt and thyme and cook 2 more minutes for aroma.
- 4
Spread the base in a baking dish and arrange sliced vegetables in overlapping circles.
- 5
Drizzle olive oil on top and bake at 180C for 25 minutes.
- 6
Let it rest 5 minutes after baking, then serve.
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Nutrition (per serving)
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