Ratatouille with Thyme

Main Dishes • French

Time 2 hours

Ingredients 12

Servings 6

Description

The list of ingredients is written in the order of use in the recipe. The first 6 ingredients are for the sauce, the next 3 are vegetables, and the remaining are for the dressing.

Ingredients

Onion 5 oz
Orange Bell Peppers 10 oz
Eggplants 20 oz
Tomatoes 20 oz
Vegetable Oil 6 tablespoons
Garlic 3 cloves
Salt to taste
Ground Black Pepper to taste
Herbs to taste
Thyme 2 sprigs
Courgette 20 oz
Canned Tomatoes (Pelati) 15 oz

Step-by-Step Guide

Step 1

For the sauce, wash the bell pepper and roast it in the oven (180–390°F, 40–60 minutes) until brown spots appear. Place the peppers in a bag and let them cool.

Step 2

Peel the skin off the peppers, remove the seeds, and dice them.

Step 3

Finely chop the onion and garlic.

Step 4

Peel the tomatoes and dice them.

Step 5

In vegetable oil, sauté the onion, then add the pepper and fry for 2–3 minutes.

Step 6

Add the canned tomatoes, season with salt, and cook until the sauce thickens (5–7 minutes).

Step 7

Let the sauce cool slightly, transfer it to a blender, and blend, then add thyme (optional).

Step 8

Prepare the vegetables: wash the zucchini, eggplant, and tomatoes, and slice them into 3–4 mm thick rounds.

Step 9

Spread the sauce in a baking dish and level it out.

Step 10

Layer the eggplant, tomatoes, and zucchini alternately.

Step 11

For the dressing, finely chop the herbs. Mix the oil, herbs, garlic, and season with salt and pepper.

Step 12

Drizzle the dressing over the vegetables in the dish.

Step 13

Cover the dish with foil and bake at 355°F for 1 hour. If the vegetables are not ready, continue baking until done.