Ratatouille
Description
The dish is prepared without unnecessary complications. Ratatouille is a traditional French dish from Provence. Its birthplace is the area of modern-day Nice. Ratatouille was first made in poor farming families and served in summer during the fresh vegetable season. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Wash the eggplant, zucchini, and pattypan squash. Slice them thinly into rounds. Leave the skin on. It is advisable to use fresh, young vegetables.
- 2
Step 2
2. Wash the bell pepper, cut it in half lengthwise, and remove the seeds. Wash the tomato and slice it thinly into rounds.
- 3
Step 3
3. Preheat the oven to 220-230 degrees. Line a baking sheet with parchment paper. Place the prepared bell pepper on the baking sheet, cut side down. Roast in the preheated oven for 20 minutes. Then peel off the skin and finely chop. Pour a couple of tablespoons of oil into a frying pan, add diced onion, pressed garlic, and sauté over low heat for about 8 minutes. Add chopped canned tomatoes, their juice, 2 thyme sprigs, chopped parsley (one tablespoon), and a bay leaf.
- 4
Step 4
4. Simmer for 10 minutes over medium-low heat, then add the chopped bell pepper. After a couple of minutes, remove the thyme and bay leaf. Spoon two tablespoons of the vegetable mixture into a small bowl. Remove from heat.
- 5
Step 5
5. Reduce the oven temperature to 135 degrees. Arrange the sliced tomatoes, zucchini, eggplant, and pattypan squash in the pan with the vegetables, overlapping in a circular pattern, alternating colors. Sprinkle the arranged vegetables with the remaining minced garlic and oil, and add a sprig of thyme on top.
- 6
Step 6
6. Cover the skillet with foil and bake for 2 hours. Then remove the foil and bake for another 30 minutes. If there is a lot of liquid in the skillet, carefully drain it off.
- 7
Step 7
7. To garnish the ratatouille, mix the reserved few tablespoons of the vegetable stew with salt, pepper, a spoonful of olive oil, and balsamic vinegar. Decorate the plate around the edges. Place the ratatouille in the center.