Michel's Ratatouille
Main Dishes • European
Description
Michel's Ratatouille
Ingredients
- Orange Bell Peppers 6 pieces
- Garlic 8 cloves
- Onion 2 pieces
- Eggplants 4 pieces
- Courgette 2 pieces
- Tomatoes 6 pieces
- Parsley 0 oz
- Thyme 0 oz
- Olive Oil 5 fl oz
- Bay leaf 2 pieces
- Vinegar essence 2 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Chop the onion. Remove seeds from the peppers and cut them into cubes.
Step 2
Sauté the onion in olive oil until soft, add the minced garlic, and as soon as the garlic becomes fragrant, add 2 finely chopped tomatoes, peeled and seeded, and the pepper to the pan. Add a bit of fresh or dried thyme, a couple of bay leaves, salt, and reduce the heat so the tomatoes do not fry.
Step 3
Slice the eggplants, tomatoes, and zucchini into thin slices. When the tomatoes and peppers soften, the sauce is ready. Spread part of the sauce on the bottom of a baking dish. Then neatly arrange the slices of tomatoes, alternating with slices of eggplants and zucchini. The number of layers can be any.
Step 4
Place the baking dish in an oven preheated to 390°F (about 400 degrees Fahrenheit) and bake until the top layer of vegetables turns golden brown.
Step 5
Just before finishing, finely chop the parsley, add olive oil, season with salt and pepper, add 2-3 cloves of minced garlic, and vinegar. Mix and evenly distribute over the surface of the finished ratatouille.
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