Provencal Ratatouille
by Editorial Staff
Ratatouille or Provencal vegetable stew. I am sharing with you a simple, tasty, and very healthy recipe. Beautifully laid out circles of zucchini, eggplant, and tomatoes, and under them lies a juicy sauce that makes ratatouille fragrant and incredibly tasty.
Ingredients
- Eggplant – 3 pcs.
- Zucchini – 3 pcs.
- Tomatoes – 4-6 pcs.
- Small onions – 2 pcs.
- Medium tomatoes – 2 pcs.
- Bulgarian pepper – 1 pc.
- Garlic – 3 cloves
- Fresh basil – 2-3 sprigs
- Fresh thyme – 2-3 sprigs
- Vegetable oil – 2 tbsp + for greasing vegetables
- Sugar – 1 pinch
- Salt to taste
- Ground black pepper – to taste
Directions
- We prepare all the necessary ingredients.
- Cut the eggplant into thin slices and salt. Leave for 30 minutes to leave the bitterness.
- Cut zucchini and 4-6 tomatoes into thin slices.
- Cut the bell pepper into small cubes.
- We also finely chop two tomatoes (you can pre-peel the tomatoes).
- Fry the onions in a well-heated pan with vegetable oil. Then add the bell pepper, fry for a few minutes. Add tomatoes. Salt to taste, you can also add sugar to taste. Let the vegetables sweat for 5 minutes. And now we add garlic, basil and thyme leaves, ground pepper.
- Put the prepared vegetable sauce on the bottom of the dish in which we will bake the ratatouille.
- Put slices of vegetables on the sauce, alternating eggplant, zucchini, and tomatoes. You can lightly add some salt to the zucchini and tomatoes, not forgetting that the eggplants are already salted.
- Salt the vegetables on top, sprinkle with black pepper, and lightly grease with vegetable oil.
- We bake ratatouille in the oven at 180 degrees for 40-60 minutes.
Enjoy your meal!
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