Michel's Ratatouille with Fresh Vegetables

Main Dishes | French cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe from the show Cooking with Alex, Episode 4.

Ingredients

Sweet Pepper - 6 pieces
Garlic - 8 cloves
Onion - 2 heads
Eggplants - 4 pieces
Courgette - 2 pieces
Tomatoes - 6 pieces
Parsley - 1.8 oz
Thyme - 2 pieces
Olive Oil - 3 fl oz
Bay leaf - 2 pieces
Vinegar essence - 2 spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

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

Step 2

In olive oil, sauté the onion until soft, then add minced garlic, and as soon as the garlic becomes fragrant, toss in the pan 2 finely chopped tomatoes, peeled and seeded, along with some bell pepper. To the tomatoes, add a bit of fresh or dried thyme, a couple of bay leaves, salt, and reduce the heat to prevent the tomatoes from frying.

Step 3

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

Step 4

Place the baking tray in the preheated oven at 392°F 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 crushed garlic cloves and vinegar. Mix and evenly spread over the surface of the finished ratatouille.