Recette Ratatouille

Étape 1

Preparation

Start by preparing all your vegetables. Slice the eggplant and zucchini into thin rounds. Dice the bell peppers and tomatoes. Finely chop the onion and garlic. Set everything aside in separate bowls.

Étape 2

Cooking the Base

In a large skillet or cast iron pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and garlic. Sauté until they become translucent and fragrant, about 5 minutes. This will create a flavorful base for the Ratatouille.

Étape 3

Layering the Vegetables

Preheat your oven to 375°F (190°C). In a baking dish, start layering the vegetables. Begin with a layer of overlapping eggplant slices, then zucchini, followed by bell peppers, and finally tomatoes. Repeat until all vegetables are used. This layering technique will ensure all the vegetables cook evenly and absorb each other's flavors.

Étape 4

Seasoning and Baking

Drizzle the remaining 2 tablespoons of olive oil over the layered vegetables. Sprinkle with fresh thyme, rosemary, salt, and black pepper. Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. This will allow the vegetables to meld together beautifully.

Étape 5

Finishing Touches

After 40 minutes, remove the foil and bake for an additional 20 minutes to let the vegetables caramelize slightly on top. Remove from the oven and scatter fresh basil leaves over the top just before serving. This gives a fresh, aromatic finish.

Étape 6

Serving

Serve the Ratatouille warm as a main dish with some crusty bread or as a side dish alongside grilled meats. This dish is also wonderful when served cold or at room temperature, allowing the flavors to intensify. Enjoy!

Ratatouille