If you have already eaten a good ratatouille, it’s a memory difficult to forget. For us, ratatouille means “family dish”. Large pieces of tender vegetables, impregnated with the flavors of the summer sun. Juicy, but not liquid and with rich rich rich flavor! One would think to eat a big stew of meat that fits the body: but no, it’s just vegetables.
And to get that result you need good ingredients from QUA-LI-TE.
Tomatoes and other vegetables in particular must be ripe. In winter, if you want a good ratatouille, we prefer to use vegetables in jars / canned, picked during the summer, rather than fresh vegetables my fades.
Olive oil is also very important because in ratatouille, it is a seasoning. Use a cold pressed extra virgin olive oil that has the true taste of olives, avoid the “light taste”.
But most importantly, the ratatouille needs time. Time for garlic, onions and peppers to caramelize, to make them soft and develop this simmered taste.
It’s one of those magical dishes that get better when they’re warmed up. So do not be afraid to make a big casserole of ratatouille that you will heat again and again (the freezer is also his friend).
Servings: 4 – Preparation time: 15 min – Cooking time: 50 min
- A small saucepan
- A knife
- A cutting board
- A mandolin
- A mixing robot
- A baking dish that goes to the oven
- 2 tomatoes
- 2 oignions
- 1 yellow pepper
- 2 zucchini
- 1 red pepper
- 2 small eggplants
- 3 cloves of garlic
- 250 mL tomato coulis
- 1 tsp of olive oil
- 1/2 tsp of salt
- 1/2 tsp of pepper
- a branch of rosemary
- a bay leaf
- a branch of thyme
Preparation of vegetables
Start by washing aubergines, peppers, zucchini and tomatoes in cold water.
Then slice the vegetables with the mandolin (or a good knife). Try to get 4mm slices.
Peel the onion and cut it with a knife. Chop the garlic. If you have slices of vegetables not very pretty, cut them into small pieces, we will use them for the sauce.
Preparation of the sauce
In the pan, pour the olive oil and add the slices of vegetables not pretty.
Then add the garlic, bay leaf and thyme. Stir regularly and cook over medium heat for 5 minutes.
Add the tomato coulis, salt and pepper and cook for another 5 minutes.
Then remove the bay leaves and thyme branches, then mix the sauce. If the sauce is too thick, add a little water.
Preparation of the dish
Preheat the oven to 180 ° C, pour the sauce on the bottom of the baking dish.
Then add the slices and alternate the vegetables to create a nice “mille-feuille”.
When all the vegetables are in the dish, add the olive oil on top and add generously salt and pepper.
Cover the dish with aluminum and bake for 45min.
Finally, remove the aluminum, put the oven on grill and cook for 5-7min.