Ingredients

  • 2 bay leaves
  • black pepper
  • 2 medium carrots
  • 1 medium eggplant
  • 2 cloves garlic, chopped
  • 3-4 cloves garlic
  • olive oil
  • 3 tablespoons olive oil
  • 2 onions
  • 3 red onions
  • salt
  • 2 sprigs thyme
  • 3-4 sprigs thyme
  • 4-5 medium tomatoes
  • 7-9 fresh tomatoes or 2 cans of tomatoes
  • 2 bell peppers (yellow or red)
  • 2 yellow bell peppers
  • 1 medium zucchini

Ready In 45 Minutes

Servings: 3

Cooking Instructions

Step 1

  • Make the sauce: Preheat the oven to 180 C or 350 F.
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Step 2

  • Cut 2 bell peppers in halves and discard the seeds.
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Step 3

  • Put the halves on a baking tray with the outsides facing up and roast in the oven for 20 minutes. Meanwhile, chop and saut onions and garlic in a skillet over medium-heat. Peel and grind carrots and add them to the skillet.
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  • Length: 20 minutes

Step 4

  • Add diced tomatoes, two bay leaves and 3-4 sprigs of thyme. When bell peppers are done, peel of the skin with your fingers after cooling down, chop them and add to the sauce.
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Step 5

  • Let the sauce cook for as long as possible, stirring occasionally (from 30 minutes to 1 hour 30 minutes). When the sauce is ready, remove the herbs and blend it until smooth. Season with salt and black pepper.Prepare your vegetables: Finely slice them in 2-3 mm (0.1 inch) thick circles and arrange them in any order you like. I put a slice of eggplant, then zucchini, tomato, onion, bell pepper. Fill your form tightly with overlapping vegetables, arrange them in circles or rows, depending on the shape of your form. Make a try-out to estimate if it's enough slices. If not, slice more. It's hard to predict how many vegetables you need, as it depends on their size and on the size of your dish. If the difference between the sizes of your slices is too big (normally, the eggplant has the biggest diameter), you can cut rounds out of the large slices.
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  • Length: 120 minutes

Step 6

  • Cut a section off the bell pepper rings to make them smaller and hide the cut-out pieces on the bottom. After you are done determining the amount of veggies needed for your ratatouille, empty the dish. Roast: Preheat the oven to 150 C or 300 F.
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Step 7

  • Pour the sauce in your baking dish and arrange the vegetable slices just like the first time.
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Step 8

  • Sprinkle with the mixture of olive oil, garlic, salt, black pepper and thyme leaves. Cover with aluminum foil and roast for at least 1 hour 30 min (up to 2 hours 30 minutes) on low temperature. Uncover and roast for 20-40 more minutes. The longer you roast it, the more rich is the taste and the thicker is the sauce. When you uncover the dish, the liquid from the veggies will evaporate and they will caramelize and acquire an extra rich flavor. You can eat it once it cools down a bit or make it ahead, freeze and enjoy it later. You can refrigerate it for up to a week. Just like Russian borsch , cabbage rolls , stuffed eggplants or vegan grain stew , ratatouille is getting better on the next day.
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  • Length: 280 minutes

Step 9

  • Serve it with bread, rice, pasta or potatoes. Or just enjoy its unique taste by itself. Bon Apptit!
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