Ratatouille
gourmet
Preparation time
20 minutiDifficulty
MediaCooking time
40 minutiServings
4Scopri la ricetta originale della ratatouille, il piatto tradizionale francese a base di #verdure fresche come melanzane, zucchine, peperoni e pomodori. Un'esplosione di sapori #estivi perfetta per chi cerca una pietanza sana, vegetariana e ricca di #nutrienti. Facile da preparare, questa ratatouille è l'ideale come contorno per carne, pesce o anche come piatto principale per chi segue una dieta vegana o senza glutine. Impara a cucinare questa prelibatezza provenzale con una guida passo dopo passo, arricchita da aromi come basilico, rosmarino e timo.
Ingredients
- Cluster tomato4 u (800 g)
- Zucchini2 u (400 g)
- Bell pepper2 u (440 g)
- Garlic2 cloves
- Eggplants2 u (500 g)
- Golden onion1 u (150 g)
- Granulated sugar1 teaspoon
- Rosemaryto taste
- Extra virgin olive oilto taste
- Basilto taste
- Black pepperto taste
- Thymeto taste
- Fine saltto taste
Procedure
0. Wash and dry the vegetables. Cut the eggplant, zucchini, peppers, and tomatoes into thin slices, about 5 mm thick, trying to make even slices for even cooking. Slice the onion and mince the garlic as before.
1. In a pan, heat a little olive oil and sauté the onion and garlic until the onion is soft. Add the diced tomatoes, a pinch of salt, pepper, sugar, and the herbs (thyme and rosemary). Cook over medium-low heat for about 10 minutes, until the tomatoes release their juices and are soft. Set aside.
2. Take a baking dish (about 20x30 cm) and lightly grease the bottom with a little olive oil. Pour the prepared tomato sauce into the bottom of the dish, spreading it evenly. Arrange the vegetable slices in order, alternating and slightly overlapping them to form a spiral or regular rows. You can arrange the slices in a circle (spiral) or in parallel lines, alternating the vegetables (eggplant, zucchini, peppers, and tomatoes) to create a nice color contrast.
3. Season the vegetables with salt, pepper, a drizzle of olive oil, and herbs to taste (such as basil or thyme). Cover the baking dish with foil.
4. Preheat the oven to 180°C. Bake the pan for about 30-40 minutes, until the vegetables are tender but still well-defined. If you'd like the vegetables to brown further, you can remove the foil during the last 10 minutes of cooking.
5. After cooking, turn on the oven grill (220°C) and let the ratatouille brown for 5-10 minutes, until the vegetables are lightly golden and crispy. Keep a close eye on the ratatouille during the browning process to prevent it from burning.
6. Once ready, you can garnish with a little fresh basil before serving. Serve the ratatouille warm as a side dish or main course.
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Creation date Mar 31, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.