Ratatouille
A classic Provençal vegetable stew featuring layers of tender eggplant, zucchini, and tomatoes in a rich, herb-infused tomato sauce.
Equipment
Ingredients
Sauce
onion (diced)
1 piece
tomato (diced)
2 piece
red bell pepper (roasted)
2 piece
garlic (minced)
4 clove
fresh basil leaves (fresh)
8 leaf
salt
1 tsp
black pepper
0.5 tsp
Layering
onion (sliced)
2 piece
tomato (sliced)
2 piece
eggplant (sliced)
2 piece
zucchini (sliced)
2 piece
olive oil
3 tbsp
Instructions
Sauté onion and garlic
Heat olive oil in a pan and sauté diced onion and minced garlic until soft and fragrant.
Add tomatoes and cook
Add diced tomatoes to the pan and cook until they become tender and release their juices.
Add roasted peppers and seasoning
Stir in the roasted red peppers, salt, and black pepper to the sauce mixture.
Cook the sauce
Allow the sauce to simmer and develop flavors for several minutes.
Blend the sauce
Transfer the sauce mixture to a blender and blend until smooth and creamy.
Prepare baking dish
Pour the smooth sauce evenly into the bottom of a baking dish.
Arrange vegetables
Neatly arrange the sliced eggplant, zucchini, onion, and tomato in overlapping layers on top of the sauce.
Season and oil
Sprinkle salt over the arranged vegetables and drizzle with olive oil for flavor and browning.
Bake the ratatouille
Cover the baking dish and bake until vegetables are tender and flavors have melded.
Original recipe
Storage
Flavors improve after overnight refrigeration. Reheat gently to avoid overcooking vegetables.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.