Ratatouille Traditionnelle
Ingredients for 8 servings
• Olive oil generously sprinkled
• Red onions x 2 medium to large
• Garlic (fresh) 4 cloves chopped, not purée
• Tomatoes (vine or Roma tomato) x6 medium to large
• Zucchini / Courgette x1
• Yellow Courgette x1
• Eggplant / Aubergine x1
• Bell peppers: yellow and green x 1large of each
• Tomato passata x 500ml.
• Flaked salt, like Maldon salt
• Ground Black from the peppermill!
• Fresh herbs: 3 sprigs Thyme and 2 bay leaves, and Oregano and basil
How to Make Ratatouille
1. Preheat the oven to 200 degrees Celsius. Brush a baking dish/cast iron pan or a porcelain quiche mould, with olive oil first then the tomato passata and set aside.
2. In a large bowl, add sliced onion, garlic, tomatoes, zucchini, eggplant, and peppers. Sprinkle salt, pepper, and seasoning over the vegetables and drizzle with olive oil.
3. Layer the vegetables into the pan in alternating slices, place thyme leaves and bay leaves on the top, cover tightly with foil and bake for an hour, or until the veggies are bubbling and the eggplant is soft.
4. Remove from the oven; sprinkle with fresh chopped Oregano and basil, serve immediately.