Main
Ratatouille
1 h 15 minServes 4Nutri-Score A€€
A
1 h 15 min
1 h 15 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
yellow bell pepper (diced)Produce1 piece
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
olive oilPantry60 ml
tomato pastePantry30 g
thyme (fresh, leaves picked)Spices2 g
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
214kcal
- Carbs
- 16 g
- Proteins
- 3 g
- Fat
- 16 g
what you’ll use
Tools
Frying pan
Baking dish
Oven
Mixing bowl
step by step
Method
- Step 1
Make the base sauce
- Heat part of the olive oil in a frying pan and soften the onion and garlic.
- Add the diced bell pepper and tomato paste, season with salt and pepper and cook until thickened.
- Step 2
Slice the vegetables
- Slice the eggplant, zucchini and tomatoes into thin, even rounds.
- Step 3
Assemble the dish
- Spread the sauce in the bottom of a baking dish.
- Arrange the vegetable slices in alternating overlapping rows on top.
- Drizzle with the remaining olive oil and scatter over the thyme.
- Step 4
Bake
- Cover with parchment paper and bake until the vegetables are tender.
- Step 5
Serve
- Season to taste and serve hot.