Authentic Roasted Ratatouille
All the flavors of Provence in a delicious homemade summer dish
Ingredients
- 2 eggplants about 1 ½ pounds or 700 g
- 2 zucchini about 1.65 pounds or 750 g
- 2 lbs tomatoes ripe summer tomatoes, about 9 pieces or 950 grams
- 2 bell peppers 1 green and 1 red
- 2 onions about ½ pounds or 200 g
- 3 cloves garlic
- 2 bay leaves
- 6 sprigs thyme fresh
- 2 ½ tbsp olive oil extra virgin
- salt
- black pepper ground
Instructions
- Prepare the ingredients. Remove bell pepper stem and seeds and cut them into 1 inch pieces. Cut off stems of zucchini and eggplants, cut them in half lengthwise then again in half lengthwise (you can cut bigger eggplants in 3) and then into 1 inch cubes. Dice the onions in larger pieces and cut the tomatoes in 4. Roughly chop the garlic. Transfer everything into a separate plate or bowl.
- Sautée the veggies one by one in ½-½ tbsp of extra virgin olive oil over high heat for 5 minutes. First the bell peppers, then the eggplants and lastly the zucchini. Transfer them back to their plate or bowl.
- Sautée the onions and tomatoes in 1 tbsp of olive oil over high heat for 5 minutes. Add the garlic and salt for the last minute.
- Add all other ingredients; bell peppers, eggplants, zucchini, bay leaves, thyme, salt, and pepper. Stir, cover and lower the heat.
- Cook for about 40 minutes over medium-low, covered. Stir every 5-10 minutes.
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