Ratatouille with Mozzarella Cheese
⏳ Time
1 hour 50 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Ratatouille with Mozzarella Cheese
Ingredients
- Fresh red bell pepper - 2 pieces
- Tomatoes - 6 pieces
- Onion - 1 piece
- Garlic - 4 cloves
- Zucchini - 1 piece
- Eggplant - 1 piece
- Mozzarella Cheese for Pizza - 14.1 oz
- Basil - to taste
- Thyme - to taste
- Olive Oil - to taste
- Salt - to taste
Step by Step guide
Step 1
Soak the sliced eggplant in cold salted water to remove bitterness. After 30 minutes, drain the water and rinse the eggplant well. Score 2 tomatoes with an 'X' and pour boiling water over them, then peel the skin. Ensure they are not sour.
Step 2
Sauce: finely chop the onion and sauté it in olive oil. Add the chopped red bell pepper.
Step 3
Peel the 2 tomatoes, chop them, and add to the onion and pepper. Simmer everything together for 10 minutes.
Step 4
Add 2 cloves of garlic, season with salt and pepper.
Step 5
Blend everything using a blender (you can leave some pieces of pepper for better texture, it's tastier when everything is blended into a uniform mass).
Step 6
Base: pour the ratatouille sauce you just prepared into a baking dish.
Step 7
Slice the tomatoes and zucchini into even rounds (the eggplant should already be sliced from soaking). Grate the mozzarella cheese.
Step 8
Layer the eggplant, zucchini, and tomatoes alternately, sprinkling grated cheese over each layer. If there are several layers, sprinkle each one; if it's a single layer, you can sprinkle the cheese on top.
Step 9
Season with salt, squeeze the juice from the remaining 2 cloves of garlic. Add basil and thyme.
Step 10
Cover with foil and place in a preheated oven at 392°F (392 degrees Fahrenheit) for 1.5 hours. Remove the foil and keep in the oven for another 20 minutes.
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