Name: Homemade Ratatouille
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 5 tbsp olive oil; 2 tbsp fresh basil; 2 tbsp fresh parsley; 1 tsp dry thyme; 3 cloves garlic, minced; Salt and pepper to taste; 2 tbsp olive oil (for the sauce); 1 red onion, diced; 1 red bell pepper, diced; 5 cloves garlic, minced; Salt and pepper; ¼ tsp dry oregano; ¼ tsp dry thyme; 700 grams crushed tomatoes; 2 small eggplants, sliced; 2 zucchini, sliced; 6 tomatoes, sliced; 2 red onions, sliced; 1 yellow bell pepper, sliced

Description

A classic French dish bursting with a vibrant medley of summer vegetables, perfect for any occasion.

Ingredients

Scale

5 tbsp olive oil
2 tbsp fresh basil
2 tbsp fresh parsley
1 tsp dry thyme
3 cloves garlic, minced
Salt and pepper to taste
2 tbsp olive oil (for the sauce)
1 red onion, diced
1 red bell pepper, diced
5 cloves garlic, minced
Salt and pepper
¼ tsp dry oregano
¼ tsp dry thyme
700 grams crushed tomatoes
2 small eggplants, sliced
2 zucchini, sliced
6 tomatoes, sliced
2 red onions, sliced
1 yellow bell pepper, sliced

Instructions

Slice your eggplants, zucchini, tomatoes, red onions, and yellow bell pepper evenly and set them aside.
In a small bowl, finely chop the basil and parsley. Combine with 5 cloves of minced garlic, 5 tablespoons of olive oil, and season with salt and pepper. Mix well and set aside.
Preheat your oven to 200°C / 390°F.
In a large oven-proof pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper and sauté until soft. Stir in 3 cloves of minced garlic and cook until fragrant. Season with salt, pepper, oregano, and thyme before adding the crushed tomatoes. Allow to simmer for about 10 minutes, then mix in a bit of finely chopped basil.
Layer the sliced vegetables evenly over the tomato sauce, starting from the outer edge and working your way inward in alternating patterns. Season the vegetables with salt and pepper, and drizzle the prepared herb dressing over the top.
Cover the pan with foil and place it in the oven. Bake for approximately 40 minutes, then remove the foil and bake for another 20 minutes, until the vegetables are tender and slightly caramelized.
After baking, remove from the oven and serve hot!

Notes

Ratatouille can be served over creamy polenta, with rice, or alongside crusty bread. It can be stored in the refrigerator for up to 5 days or frozen for up to three months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 7g
Sodium: 400mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg

Keywords: ratatouille, French cuisine, summer vegetables, vegetarian dish, baking