Ratatouille

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C. Thinly slice the zucchini, eggplant, and tomatoes into even rounds about 3-4 mm thick so they cook at the same rate. Finely dice the bell pepper and onion, and mince the garlic.

   300 g zucchini, thinly sliced into 3-4 mm rounds300 g eggplant, thinly sliced into 3-4 mm rounds300 g ripe tomatoes, thinly sliced into 3-4 mm rounds150 g red bell pepper, finely diced120 g yellow onion, finely diced10 g garlic cloves, minced
2. 2

   Heat 20 ml olive oil in an ovenproof sauté pan or small casserole over medium heat. Add the diced onion and bell pepper with a pinch of the salt and cook for 5-6 minutes until softened but not browned. Stir in the garlic, herbes de Provence, thyme, black pepper, and the remaining salt; cook for 30 seconds until fragrant.

   30 ml olive oil120 g yellow onion, finely diced150 g red bell pepper, finely diced10 g garlic cloves, minced2 tsp herbes de Provence1 tsp fresh thyme leaves6 g fine salt1 g black pepper, freshly ground
3. 3

   Spread the softened pepper-onion mixture evenly over the base of the pan. Arrange the zucchini, eggplant, and tomato slices upright in tight overlapping rows or a spiral, alternating them for an even look and balanced flavor in every serving.

   300 g zucchini, thinly sliced into 3-4 mm rounds300 g eggplant, thinly sliced into 3-4 mm rounds300 g ripe tomatoes, thinly sliced into 3-4 mm rounds
4. 4

   Drizzle the remaining 10 ml olive oil from the vegetable mixture over the arranged vegetables. Cover tightly with foil or a lid and bake for 20 minutes to steam and soften the slices without drying them out.

   30 ml olive oil
5. 5

   Uncover and continue baking for 18-20 minutes, until the vegetables are tender when pierced with a knife and the top edges are lightly caramelised. If there is excess liquid, bake uncovered for the final few minutes so it reduces rather than becoming watery.

6. 6

   Let the ratatouille rest for 5 minutes so the juices settle. Finish with torn basil and a light drizzle of the remaining olive oil, then serve warm.

   8 g fresh basil leaves, torn5 ml olive oil

Origin & History

Ratatouille comes from Provence, especially the area around Nice, where summer vegetables such as tomatoes, courgettes, peppers, and aubergines are abundant. Originally a humble farmhouse stew, it has evolved into both rustic simmered versions and the more refined layered baked presentation popular today.