Classic ratatouille in the oven
Description
The recipe won't take much time. To the sauce with olive oil and garlic, you can add any herb mixture to taste. Cooking time in the oven is from one to two hours. I usually take the average time. But the main thing is that the vegetables should become tender. So after an hour, you can slightly open the foil and check the vegetables with a fork. If they are soft, the dish is ready; you just need to bake it without foil to get a crust. Serve hot.
Instructions
- 1
Step 1
Wash the tomatoes and chop half of them into small pieces. You can optionally peel them beforehand. Chop the onion and sauté it in a pan with olive oil. Then add the tomatoes to the pan.
- 2
Step 2
Wash and dry two sweet peppers. Then, without cutting them, place them on a baking sheet without oil. Roast the peppers for 30 minutes at 180 degrees, then peel off the skin, remove the seeds, finely chop, and add to the sauce with the onions and tomatoes. Simmer the sauce until all the vegetables become tender.
- 3
Step 3
Slice the remaining tomatoes, zucchini, and eggplant into rounds about one centimeter thick. There's no need to peel the eggplant, but it should be soaked in salted water for 10 minutes to remove bitterness.
- 4
Step 4
Crush or finely chop the garlic and mix it with olive oil to make a sauce for brushing over the dish. Spread the prepared tomato, onion, and pepper sauce on the bottom of the baking dish and smooth it out. Dry the eggplant, then arrange sliced tomatoes, zucchini, and eggplant in a beautiful spiral on top, alternating the vegetables. Brush the ratatouille with the garlic olive oil, cover the dish with foil, and bake at medium heat for one and a half hours. Then remove the foil and bake for another 20 minutes. Now the dish is ready.