Ratatouille

Instructions

1. Prepare the Aromatic Base

   • Shallot (1): Finely chop 1 shallot.

   • Carrot (1): Peel and finely chop 1 carrot.

   • Celery (2 stalks): Clean and finely chop 2 celery stalks.

2. Create the Tomato Puree and Roasted Pepper Mixture

   • Tomatoes (4 of 6):

     • Wash 4 tomatoes, remove any green parts, and make an X cut at the bottom.

     • Place them in a bowl and pour hot water over to loosen the skin.

     • Let sit for 10 minutes, then drain and peel.

     • Puree the peeled tomatoes in a blender until smooth; set aside.

   • Red Peppers (3) & Yellow Bell Peppers (2):

     • Wash 3 red bell peppers and 2 yellow bell peppers; dry them well.

     • Arrange the peppers on a parchment-lined baking tray.

     • Roast in a preheated oven at 180°C (350°F) for 15–20 minutes until the skins are charred.

     • Remove and place them in a covered container to steam for a few minutes.

     • Once cooled, peel off the skins, remove the seeds, and chop the peppers into small pieces.

     • Combine the chopped peppers with the tomato puree.

3. Prepare the Sautéed Sauce

   • Olive Oil (1 tbsp): In a large pot, heat 1 tablespoon of olive oil over medium heat.

   • Garlic Cloves (3): Peel and mince 3 garlic cloves; add them along with the previously chopped shallot. Sauté until soft and golden.

   • Add the finely chopped carrot and celery from Step 1.

   • Pour in the combined tomato and roasted pepper mixture.

   • Bay Leaf (1): Add 1 bay leaf.

   • Butter (1 tbsp): Stir in 1 tablespoon of butter.

   • Simmer the sauce on low heat, covered, for about 1 hour to develop deep flavors.

   • Remove the bay leaf, then blend the sauce (if a smoother texture is desired) or leave it slightly chunky.

   • Season with Salt, Black Pepper, and Chili Flakes to taste.

   • Stir in a few leaves of Fresh Thyme and Fresh Basil (use sparingly) and cook for an additional 5 minutes.

4. Prepare the Vegetables for Layering

   • Eggplants (2):

     • Wash 2 eggplants and slice them into thin rounds.

     • Lightly salt the slices and submerge them in cold water for about 20 minutes to reduce bitterness, then drain and pat dry.

   • Zucchinis (3): Wash and slice 3 zucchinis into thin rounds.

   • Red Onion (1): Peel and slice 1 red onion into thin rounds.

   • Tomatoes (Remaining 2):

     • Wash the remaining 2 tomatoes, remove any green parts, and slice them into thin rounds.

   • Place each type of sliced vegetable in separate bowls for easy access during assembly.

5. Assemble the Ratatouille

   • Strain the blended sauce from Step 3 through a sieve, then pour enough into a baking dish to evenly cover the bottom.

   • Layer the sliced vegetables in an alternating, overlapping pattern: begin with a layer of eggplant slices, then zucchini, followed by red onion and tomato slices. Repeat until the dish is filled.

   • Cover the assembled dish tightly with aluminum foil.

6. Bake and Finalize the Dish

   • Preheat your oven to 160°C (320°F).

   • Bake the covered ratatouille until the vegetables are tender and infused with the sauce (total baking time is typically around 90 minutes).

   • (Optional) Remove the foil, and if desired, grate Parmesan cheese over the top. Return to the oven and bake until a crispy golden crust forms.

7. Garnish and Serve

   • Fresh Parsley: Roughly chop a few sprigs of fresh parsley for garnish.

   • Sprinkle the parsley over the baked ratatouille just before serving.

   • Enjoy your hearty, aromatic ratatouille as a perfect main course for lunch or dinner!