Ratatouille with Thyme
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
6
Description
The list of ingredients is written in the order of use in the recipe. The first 6 ingredients are for the sauce, the next 3 are vegetables, and the remaining are for the dressing.
Ingredients
- Onion - 7.1 oz
- Orange Bell Peppers - 12.3 oz
- Eggplants - 17.6 oz
- Tomatoes - 17.6 oz
- Vegetable Oil - 6 tablespoons
- Garlic - 3 cloves
- Salt - to taste
- Ground Black Pepper - to taste
- Herbs - to taste
- Thyme - 2 sprigs
- Courgette - 17.6 oz
- Canned Tomatoes (Pelati) - 14.1 oz
Step by Step guide
Step 1
For the sauce, wash the bell pepper and roast it in the oven (180–392°F, 40–60 minutes) until brown spots appear. Place the peppers in a bag and let them cool.
Step 2
Peel the skin off the peppers, remove the seeds, and dice them.
Step 3
Finely chop the onion and garlic.
Step 4
Peel the tomatoes and dice them.
Step 5
In vegetable oil, sauté the onion, then add the pepper and fry for 2–3 minutes.
Step 6
Add the canned tomatoes, season with salt, and cook until the sauce thickens (5–7 minutes).
Step 7
Let the sauce cool slightly, transfer it to a blender, and blend, then add thyme (optional).
Step 8
Prepare the vegetables: wash the zucchini, eggplant, and tomatoes, and slice them into 3–4 mm thick rounds.
Step 9
Spread the sauce in a baking dish and level it out.
Step 10
Layer the eggplant, tomatoes, and zucchini alternately.
Step 11
For the dressing, finely chop the herbs. Mix the oil, herbs, garlic, and season with salt and pepper.
Step 12
Drizzle the dressing over the vegetables in the dish.
Step 13
Cover the dish with foil and bake at 356°F for 1 hour. If the vegetables are not ready, continue baking until done.
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