Ratatouille
This is a classic French dish that captivates with its simplicity and colourfulness. Ripe tomatoes, delicate and light courgette and a beautifully purple sixth of tangy aubergine meet in the oven dish – each slice a work of art in its own right. It’s a dish that brings a homely coziness and Mediterranean elegance to the table at the same time.
A light, nutritious and tasty choice, suitable as a main course or as a side dish. Ratatouille is like a taste journey to the south, where every bite is fresh and summery. See for yourself – the recipe is right in front of you!
Serving size: 2-4
Preparation time: you should allow about 60 minutes.
Difficulty: Easy
You will need:
- 400 g crushed tomatoes
- 4 tablespoons water (add more as needed for stewing)
- 1 small eggplant (sliced)
- 2 small courgettes (sliced)
- 3 medium-sized tomatoes (sliced)
- 4 cloves of garlic (crushed)
- ½ small onion
- ⅓ cup carrots (grated)
- 2 teaspoons dried basil
- ½ teaspoon dried parsley
- salt (to taste)
- pepper (to taste)
How to prepare ratatouille?
Preheat the oven to 190 degrees. Then heat 2 tablespoons of olive oil or water in a frying pan, add the chopped onion, crushed garlic and grated carrot and simmer for about 5 minutes, until the vegetables are soft. Then add the crushed tomatoes, dried basil, parsley, salt and pepper and simmer for a further 15 minutes. If you see that the sauce tends to stick to the pan, add a little more water (be sure to add a little at a time so that the sauce doesn’t become too runny, a thicker texture is important). When the sauce has thickened, pour it into the bottom of the baking dish. Place thin slices of vegetable, a couple of millimetres thick, upright on top of the sauce, in a circular pattern and pressed tightly against each other. Drizzle with olive oil (optional) if desired. Cover the dish with baking paper (to prevent the vegetables from burning) and bake at 190°C for 30 minutes. Then remove the cling film and bake for a further 5-10 minutes until the vegetables are soft and the ratatouille is lightly golden brown on top. Serve immediately.
