Provençal Ratatouille
Main Dishes • French
Description
Provençal Ratatouille
Ingredients
- Tomatoes 5 pieces
- Eggplants 2 pieces
- Courgette 1 piece
- Orange Bell Peppers 1 piece
- Onion 1 head
- Canned Sturgeon in Tomato Sauce 1 can
- Garlic 2 cloves
- Fennel to taste
- Rosemary to taste
- Basil to taste
- Parsley to taste
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil to taste
Step-by-Step Guide
Step 1
Dice the bell pepper into small cubes. Finely chop the onion and a small piece of fennel. Sauté them in a small amount of olive oil until soft, then add the pepper. Cook, stirring, for 5–7 minutes.
Step 2
Blanch the tomatoes (3 pieces): make crosswise cuts on them and pour boiling water over for 3 minutes. Peel the skin and remove the stem base. Finely chop and add to the skillet with the pepper and onion, pouring in half a can of cherry tomatoes (liquid and fruit). Simmer for 15 minutes on low heat, seasoning with salt and pepper, and adding chopped basil and rosemary.
Step 3
While the tomato sauce is simmering, slice the eggplants, tomatoes (2 pieces), and zucchini into rounds.
Step 4
Spread half of the tomato sauce on the bottom of a baking dish, then layer the vegetables, alternating them.
Step 5
Finely chop the parsley and a clove of garlic, sprinkle over the ratatouille, drizzle with olive oil, and cover the dish with foil. Bake for about 1 hour at 390°F: 40-45 minutes covered with foil, then remove the foil and allow the ratatouille to brown to the desired state.
Step 6
Serve the finished ratatouille with the remaining half of the tomato sauce.
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