Lazy Ratatouille

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

The 'laziness' of this ratatouille lies in the fact that we do not peel the vegetables for the sauce and simply blend them together. Additionally, many recipes add a dressing of herbs, garlic, olive oil, and wine vinegar at the end, but I chose not to do that, and it turned out very tasty anyway. When I made this ratatouille for the first time, I didn't have a large tomato for the sauce, so I used one small tomato and two bell peppers. It turned out great.

Ingredients

Eggplants - 1 piece
Courgette - 1 piece
Tomatoes - 4 pieces
Sweet Pepper - 1 piece
Onion - 1 piece
Garlic - 2 heads
Olive Oil - to taste
Salt - to taste

Step by Step guide

Step 1

Let's start with the sauce. Heat a skillet, add olive oil, and sauté a large onion until it becomes translucent. Add finely chopped garlic to the skillet, and as soon as it becomes fragrant, add 1 large diced tomato and 1 bell pepper, seeded and chopped into cubes.

Step 2

Then simmer the sauce on low heat for about 10 minutes. It is not necessary to chop the vegetables finely or peel them, as we will blend the stewed vegetables later and pour half of the mixture into a baking dish.

Step 3

Arrange the eggplant, zucchini, and tomato in a baking dish. Pour the remaining sauce over the top. Cover everything with a double layer of foil or a lid and bake for 40 minutes. Afterward, remove the ratatouille, uncover it, sprinkle grated cheese on top, and bake for another 10 minutes.