Ratatouille

A vegetable delicacy that must include tomatoes and eggplants, with garlic being the most important ingredient. Ratatouille was known in the Nice region even before the discovery of America, so bell peppers are not a mandatory ingredient.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 pieces Bell pepper, green, fresh

  • 3 pieces Eggplant, raw

  • 3 pieces Small pumpkins

  • 4 pieces Tomato, red

  • 4 spoon Oil, olive

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 1 piece Spices, bay (leaves)

  • 80 g Cheese, Parmesan, grated

  • 60 g Butter, unsalted

Steps

  1. Wash the bell peppers, remove the seeds, and slice them into thin strips. Wash the eggplants, peel them, and cut them into cubes. Wash the zucchini and slice them into thick rings. Wash the tomatoes, peel them, and cut them into eighths. Peel and chop the onion and garlic.

  2. Heat oil in a pan and add the onion and garlic. Sauté until the onion becomes translucent. Then add the vegetables, salt, pepper, and bay leaf. Stir, reduce the heat, cover with a lid, and cook the mixture for 10 minutes.

  3. Preheat the oven to 200°C. Grease a baking dish well and transfer the mixture into it. Sprinkle with cheese, top with pieces of butter, and bake in the preheated oven for 15 minutes until golden brown. Serve with white bread.

Nutrition Information (Per 100g)

  • Calories: 54.27 kcal
  • Fat: 2.9 g
    • Saturated Fat: 0.84 g
  • Carbohydrates: 4.07 g
    • Sugars: 1.5 g
  • Protein: 2.15 g
  • Fiber: 1.45 g

Advice

Optionally, the dish can be seasoned with marjoram, thyme, or basil.