Ratatouille with Pumpkin

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

A typical dish of Provençal cuisine, adapted in 1976 by chef Michael Harris. This version was, by the way, featured in the animated film 'Ratatouille'.

Ingredients

Sweet Pepper - 2 pieces
Orange Bell Peppers - 2 pieces
Orange Bell Peppers - 2 pieces
Garlic - 8 cloves
Onion - 2 heads
Eggplants - 4 pieces
Courgette - 2 pieces
Tomatoes - 6 pieces
Pumpkin - 1 piece
Parsley - 1.8 oz
Thyme - 2 stalks
Bay leaf - 1 piece
Olive Oil - 3 fl oz
Salt - to taste
Balsamic Vinegar - 2 spoons
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove the seeds and membranes from the peppers and chop them into small cubes. Finely chop the onion and garlic. Dice three tomatoes. It's a good idea to peel the tomatoes and remove the seeds beforehand, but this step is optional.

Step 2

In a deep skillet, heat some olive oil over high heat and sauté the onion until it becomes soft. Once the onion is soft, add the garlic and cook until the characteristic garlic aroma emerges. Then, add the tomatoes to the skillet, along with thyme and bay leaf, and reduce the heat. Simmer for about ten minutes, stirring occasionally.

Step 3

Add the chopped peppers and sauté, stirring, for another five to seven minutes until the peppers are soft enough to be easily crushed with a wooden spatula. Season with salt and pepper, mix in the chopped parsley, and remove from heat. Slice the eggplants, zucchini, squash, and the remaining three tomatoes into rounds. Pour a little pepper-tomato sauce into the bottom of a deep baking dish and layer the vegetable rounds, alternating eggplants with tomatoes and zucchini. Drizzle a layer of sauce on top and add another layer of rounds. Continue this until all the vegetables are used and the sauce is finished. Seal the baking dish with foil.

Step 4

Preheat the oven to 266°F and place the baking tray with vegetables inside for two hours. Then remove the foil and roast for an additional twenty minutes.