Main
Ratatouille
1 h 30 minServes 4Nutri-Score A€€
A
1 h 30 min
1 h 30 minRatatouille
what you need
Ingredients
eggplant (sliced into thin rounds)Produce1 piece
zucchini (sliced into thin rounds)Produce2 pieces
tomatoes (sliced into thin rounds)Produce6 pieces
red bell pepper (finely chopped)Produce1 piece
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
tomato pastePantry30 g
olive oilPantry45 ml
thyme (fresh leaves)Spices2 g
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
180kcal
- Carbs
- 16 g
- Proteins
- 3 g
- Fat
- 12 g
what you’ll use
Tools
Frying pan
Baking dish
Mandoline
step by step
Method
- Step 1
Make the sauce base
- Heat part of the olive oil in a frying pan and soften the onion and bell pepper.
- Add the garlic and tomato paste and cook until fragrant.
- Season with salt, pepper and thyme, then spread the mixture in the bottom of a baking dish.
- Step 2
Slice the vegetables
- Slice the eggplant, zucchini and tomatoes into thin, even rounds.
- Step 3
Arrange the ratatouille
- Layer the vegetable slices alternately over the sauce in the dish, overlapping them in a spiral.
- Drizzle with the remaining olive oil and season with salt and pepper.
- Step 4
Bake
- Cover with parchment paper and bake at 180 °C until the vegetables are tender.