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)Produce5 pieces
yellow bell pepper (diced)Produce1 piece
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
olive oil (for cooking and drizzling)Pantry45 ml
tomato pastePantry30 g
dried thymeSpices2 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
Stovetop
Oven
step by step
Method
- Step 1
Prepare the vegetable base
- Dice the onion and yellow bell pepper and mince the garlic.
- Heat part of the olive oil in a frying pan and soften the onion and pepper.
- Stir in the garlic and tomato paste and season with salt, pepper and thyme.
- Step 2
Slice the vegetables
- Slice the eggplant, zucchini and tomatoes into thin rounds of similar thickness.
- Step 3
Assemble the ratatouille
- Spread the vegetable base in the bottom of a baking dish.
- Arrange the eggplant, zucchini and tomato slices upright in alternating layers.
- Drizzle with olive oil and season with salt, pepper and thyme.
- Step 4
Bake
- Cover with parchment paper and bake until the vegetables are tender.