French Ratatouille
Preheat the oven to 350F/176C.
- Cook55 min
- Total55 min
- Serves3
- LevelIntermediate
Ingredients
- 3 tbsp. olive oil, divided
- 2 cloves garlic
- 2 yellow onion, sliced
- 2 medium eggplant
- 4 medium zucchini
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 14oz (400g) tomatoes, crushed
- 2 tbsp. tomato paste
- 1 tsp. dried oregano
- 1 tsp. dried dill
- 1 tsp. dried thyme
- 1 tsp. dried basil
- to taste salt and pepper
- 9 oz (256g) For meat version:
- ground chicken
Preparation
- Preheat the oven to 350F/176C.
- Cut the zucchini, eggplant and bell pepper in thin slices, season with salt and shallow fry on both site for 2-3 minutes. Mince the garlic, finely chop the onion, and crush the tomatoes.
Method
- Heat oil in a skillet over medium heat, add chopped onion and minced garlic to the skillet, cook until just fragrant for 2-3 minutes, add the tomato paste and chopped tomatoes to the skillet, whisk and smash the tomatoes with a spatula, season with the herbs, salt, and pepper.
- Spread the half of the tomato sauce in the bottom of a baking sheet, layer the fried vegetables over the sauce. Pour over the remaining tomato sauce, sprinkle with some herbs, drizzle with olive oil.
- Bake in the preheated oven until golden brown for 25-30 minutes, garnish with spring onion.
