VEGAN

Ratatouille with Thyme and Rosemary

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Ratatouille is great as a standalone vegetarian dish, but it can also serve as an excellent side dish for stewed meats or cold meat appetizers.

Ingredients

Eggplants - 2 pieces
Salt - to taste
Courgette - 2 pieces
Garlic - 3 cloves
Tomatoes - 3 pieces
Orange Bell Peppers - 3 pieces
Olive Oil - 6 tablespoons
Dried Rosemary - 1 teaspoon
Ground Black Pepper - to taste
Dried Chamomile - 1 teaspoon

Step by Step guide

Step 1

Peel the eggplants, cut them into cubes, and salt them. Let them sit for a while to release juice and reduce bitterness, then dry them. Cut the zucchini into medium-thick rounds.

Step 2

Slice the onion into thin half-rings and press the garlic. Blanch the tomatoes and remove their skins, then cut the flesh into cubes. Remove the seeds from the bell pepper and cut it into thin strips.

Step 3

Heat 3-4 tablespoons of olive oil in a pan and lightly sauté the eggplants for about 2-3 minutes.

Step 4

Pour the remaining olive oil into a baking dish and sauté the onion and garlic in it. Remove the dish from the heat and layer half of the eggplants evenly.

Step 5

Then layer the zucchini, tomatoes, and bell pepper on top of the eggplants. Lightly salt and pepper each layer, and sprinkle with rosemary and thyme. Top with the remaining eggplants. Preheat the oven to 170-356°F, place the vegetable dish inside, and bake for 20 minutes.