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
bell pepper (diced)Produce1 piece
onion (roughly chopped)Produce1 piece
shallots (roughly chopped)Produce2 pieces
garlic (roughly chopped)Produce4 pieces
olive oil (for roasting and cooking)Pantry60 ml
tomato pastePantry30 g
thyme (fresh leaves)Spices3 g
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
234kcal
- Carbs
- 20 g
- Proteins
- 4 g
- Fat
- 16 g
what you’ll use
Tools
Frying pan
Baking dish
Oven
Stovetop
step by step
Method
- Step 1
Roast the vegetables
- Slice the eggplant, zucchini and tomatoes into thin rounds.
- Arrange them on a tray, drizzle with olive oil and season with salt and pepper.
- Roast in the oven until tender and lightly browned.
- Step 2
Make the base sauce
- Sweat the roughly chopped onion, shallots and garlic in olive oil in a frying pan.
- Add the diced bell pepper and tomato paste and cook down.
- Season with thyme, salt and pepper.
- Step 3
Assemble and bake
- Spread the base sauce in a baking dish.
- Layer the roasted vegetable slices on top in overlapping rows.
- Bake until bubbling and golden.