Vegetable Ratatouille
Main Dishes • European
Description
Vegetable Ratatouille
Ingredients
- Eggplants 2 pieces
- Young zucchini 1 piece
- Tomatoes 9 pieces
- Parsley to taste
- Garlic 1 head
- Olive Oil 5 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Onion 1 piece
- Orange Bell Peppers 1 piece
- Sugar 1 tablespoon
Step-by-Step Guide
Step 1
Wash the eggplants and cut them into thin slices, about 2–3 mm thick. Sprinkle with salt and let sit for 20–30 minutes. Then rinse off the salt and pat dry.
Step 2
Wash the zucchini and 5 tomatoes, and cut them into slices similar to the eggplants.
Step 3
Prepare the tomato sauce: - peel and finely chop the onion; - wash the pepper, remove the seeds, and cut into small cubes; - wash the remaining tomatoes, blanch them, peel, and blend until smooth; - in a heated skillet, add the onion, sprinkle with a little salt, and sauté until soft; - add the pepper and sauté, stirring, for 5 minutes; - add the blended tomatoes, season with salt and pepper, add sugar, and mix; - simmer everything on low heat, stirring occasionally, for about 10–15 minutes.
Step 4
Spread half of the sauce on the bottom of a baking dish (set aside the remaining sauce for serving).
Step 5
Layer the vegetables, alternating a slice of tomato, a slice of eggplant, and a slice of zucchini. Continue layering the vegetables until the dish is full.
Step 6
Finely chop the parsley, peel the garlic, and finely chop it.
Step 7
Season the ratatouille with salt, sprinkle with the chopped herbs and garlic, and drizzle with oil.
Step 8
Cover the dish with parchment paper and bake for 1 hour in an oven preheated to 190–390°F.
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