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Ratatouille
Summary:
A delicious Ratatouille that will be sure to impress.Ratatouille
A delicious Ratatouille that will be sure to impress.
- Prep Time35 min
- Cook Time3 hr 30 min
- Total Time4 hr 5 min
Ingredients
- Tomatoes – 2 POUNDS (900 gr)
- Onions – 7 OZ (200 gr)
- Celery stalk – 3 OZ (100 gr)
- Clarified butter- 2 OZ (or regular butter) (60 gr)
- Herbs de Provence - 1 tbsp.
- Sugar - 1 tbsp.
- Basil
- Pepper – 8 OZ (250 gr)
- Carrots – 7 OZ (200 gr)
- Chili pepper – 2 OZ (60 gr)
- Garlic - 2 cloves
- Salt - 1 tbsp.
- Thyme
- Zucchini - ½ pound
- Marrow squash - ½ pound
- Potato – 7 OZ
- Pepper – 5 OZ
- Salt - 2 tsp.
- Eggplant - ½ pound
- Tomato – 10 OZ
- Onion – 7 OZ
- Olive oil – 2 fl Oz
- Thyme
Cooking Instructions
1
Put peppers into the preheated oven 350°F (180 °C) for 20 minutes.
2
Slice a shallot on the tomatoes and put them into the boiling water for 10 minutes.
3
Blend the tomatoes.
4
Fry with olive oil onions, carrots and celery stalk. Add clarified butter.
5
Pour in tomato puree and add some bay leaves.
6
Peel the roasted peppers, chop, and add to the pan.
7
Add herbs de Provence, garlic, and chili.
8
Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes.
9
Slice vegetables – 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes.
10
Add thyme and basil, then blend it a little bit.
11
Spread the sauce in a mold, layout the vegetables, alternating the sequence.
12
Make a dressing of olive oil, thyme, salt, and pepper. Pour the vegetables with it.
13
Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes.
14
Take off the foil and roast for another 40 minutes.
It’s ready. Bon appetit
