Photograph of the finished Ratatouille

France · Rau củ hầm kiểu Provence

Ratatouille

1 hr 15 min Hands-on time + 45 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 2
  • Photograph of Zucchini Zucchini 14.1 oz
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Herbs Herbs 0.7 oz

Method

  1. 1 Cut the eggplant and zucchini into slices about 5 mm thick, cut the bell pepper into squares, rub a little salt on the eggplant and let it drain for 15 minutes.
  2. 2 Sauté garlic and onion in olive oil over medium heat for 5 minutes until fragrant and translucent.
  3. 3 Add the peeled and chopped tomatoes to the pan with the onions and garlic, season with salt and pepper, and simmer over low heat for 20 minutes until the sauce thickens.
  4. 4 Spread tomato sauce on the bottom of the tray, arrange eggplant, zucchini, and bell pepper slices alternately in a circle, and drizzle with olive oil.
  5. 5 Cover with parchment paper and bake at 180°C for 45 minutes, then remove the paper and bake for another 10 minutes until the top is slightly browned.
  6. 6 Sprinkle fresh herbs on top, let cool for 5 minutes, then serve with bread.

With an appliance

  • Air fryer 55 min

    Replace step 5: Preheat oven to 170 degrees Celsius for 25 minutes, cover with parchment paper for the first 15 minutes, then remove and let the surface sear; arrange vegetables in a tray that fits snugly inside the oven.

Start cooking