Exquisite French Ratatouille Recipe: A Taste of Provence at Home
Ingredients:
Vegetables:
1 large eggplant
2 medium zucchinis
1 large bell pepper (red, yellow, or orange)
1 large onion
4 ripe tomatoes
3-4 cloves garlic
Herbs and Seasoning:
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
2-3 sprigs fresh thyme (optional)
1-2 bay leaves
Salt and pepper to taste
Fresh basil for garnish
Other Ingredients:
4 tablespoons olive oil
1/4 cup tomato paste
1/4 cup vegetable broth (or water)
Instructions:
Prepare the Vegetables:
Slice the eggplant, zucchinis, and bell pepper into thin, even rounds.
Dice the onion and mince the garlic.
Blanch the tomatoes in boiling water for about 30 seconds, then transfer to ice water. Peel off the skins and chop them finely.
Cook the Onion and Garlic:
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the Tomatoes and Tomato Paste:
Stir in the chopped tomatoes and tomato paste, cooking for about 5-7 minutes until the tomatoes start to break down and the mixture thickens slightly.
Layer the Vegetables:
Preheat your oven to 375°F (190°C).
In a large, oven-safe dish or cast-iron skillet, spread a thin layer of the tomato mixture.
Arrange the sliced eggplant, zucchini, and bell pepper in an alternating, overlapping pattern on top of the tomato mixture.
Season and Bake:
Sprinkle the dried thyme, oregano, basil, salt, and pepper over the layered vegetables.
Drizzle the remaining 2 tablespoons of olive oil on top.
Add the fresh thyme sprigs and bay leaves for extra flavor.
Pour the vegetable broth (or water) around the edges of the dish.
Bake the Ratatouille:
Cover the dish with aluminum foil and bake in the preheated oven for about 30-40 minutes.
Remove the foil and bake for an additional 10-15 minutes until the vegetables are tender and slightly caramelized on top.
Garnish and Serve:
Remove the dish from the oven and let it cool slightly.
Garnish with fresh basil leaves.
Serve warm or at room temperature, as a side dish or a main course with crusty bread.
Tips:
For a more rustic ratatouille, dice the vegetables into small cubes and sauté them individually before combining with the tomato mixture and baking.
This dish can be made ahead of time and reheated, as the flavors often improve after a day or two.
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