Michel's Ratatouille

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Michel's Ratatouille

Ingredients

Orange Bell Peppers - 6 pieces
Garlic - 8 cloves
Onion - 2 pieces
Eggplants - 4 pieces
Courgette - 2 pieces
Tomatoes - 6 pieces
Parsley - 2.1 oz
Thyme - 1.8 oz
Olive Oil - 3 fl oz
Bay leaf - 2 pieces
Vinegar essence - 2 tablespoons
Salt - to taste

Step by Step guide

Step 1

Chop the onion. Remove seeds from the peppers and cut them into cubes.

Step 2

Sauté the onion in olive oil until soft, add the minced garlic, and as soon as the garlic becomes fragrant, add 2 finely chopped tomatoes, peeled and seeded, and the pepper to the pan. Add a bit of fresh or dried thyme, a couple of bay leaves, salt, and reduce the heat so the tomatoes do not fry.

Step 3

Slice the eggplants, tomatoes, and zucchini into thin slices. When the tomatoes and peppers soften, the sauce is ready. Spread part of the sauce on the bottom of a baking dish. Then neatly arrange the slices of tomatoes, alternating with slices of eggplants and zucchini. The number of layers can be any.

Step 4

Place the baking dish in an oven preheated to 392°F (about 400 degrees Fahrenheit) and bake until the top layer of vegetables turns golden brown.

Step 5

Just before finishing, finely chop the parsley, add olive oil, season with salt and pepper, add 2-3 cloves of minced garlic, and vinegar. Mix and evenly distribute over the surface of the finished ratatouille.