Ratatouille

135 mins
Serves 4
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Directions

  1. 1Roast bell peppers in the oven at 350°F (180°C) for 20 minutes
  2. 2Roast bell peppers in the oven at 350°F (180°C) for 20 minutes
  3. 3Roast bell peppers in the oven at 350°F (180°C) for 20 minutes
  4. 4Place tomatoes into the boiling water for 10 minutes
  5. 5Place tomatoes into the boiling water for 10 minutes
  6. 6Place tomatoes into the boiling water for 10 minutes
  7. 7Blend the tomatoes
  8. 8Blend the tomatoes
  9. 9Blend the tomatoes
  10. 10Fry onions, carrots, and celery stalks with olive oil. Add clarified butter.
  11. 11Fry onions, carrots, and celery stalks with olive oil. Add clarified butter.
  12. 12Fry onions, carrots, and celery stalks with olive oil. Add clarified butter.
  13. 13Pour in blended tomatoes and add bay leaves
  14. 14Pour in blended tomatoes and add bay leaves
  15. 15Pour in blended tomatoes and add bay leaves
  16. 16Peel and chop the roasted peppers, then add them to the pan
  17. 17Peel and chop the roasted peppers, then add them to the pan
  18. 18Peel and chop the roasted peppers, then add them to the pan
  19. 19Add herbs de Provence, garlic, and chili pepper
  20. 20Add herbs de Provence, garlic, and chili pepper
  21. 21Add herbs de Provence, garlic, and chili pepper
  22. 22Cover the pan and simmer for 1 hour, then remove the lid and simmer for another 30 minutes
  23. 23Cover the pan and simmer for 1 hour, then remove the lid and simmer for another 30 minutes
  24. 24Cover the pan and simmer for 1 hour, then remove the lid and simmer for another 30 minutes
  25. 25Slice vegetables into 3-5 mm rings
  26. 26Slice vegetables into 3-5 mm rings
  27. 27Slice vegetables into 3-5 mm rings
  28. 28Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes
  29. 29Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes
  30. 30Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes
  31. 31Add thyme and basil to the sauce, then blend it a little bit
  32. 32Add thyme and basil to the sauce, then blend it a little bit
  33. 33Add thyme and basil to the sauce, then blend it a little bit
  34. 34Spread the sauce in a mold, lay out the vegetables, alternating the sequence
  35. 35Spread the sauce in a mold, lay out the vegetables, alternating the sequence
  36. 36Spread the sauce in a mold, lay out the vegetables, alternating the sequence
  37. 37Make a dressing of olive oil, thyme, salt, and pepper. Pour it over the vegetables
  38. 38Make a dressing of olive oil, thyme, salt, and pepper. Pour it over the vegetables
  39. 39Make a dressing of olive oil, thyme, salt, and pepper. Pour it over the vegetables
  40. 40Cover the mold with foil and bake at 320°F (160°C) for 90 minutes. Then remove foil and roast for another 40 minutes
  41. 41Cover the mold with foil and bake at 320°F (160°C) for 90 minutes. Then remove foil and roast for another 40 minutes
  42. 42Cover the mold with foil and bake at 320°F (160°C) for 90 minutes. Then remove foil and roast for another 40 minutes
  43. 43Serve hot with parmesan cheese and parsley
  44. 44Serve hot with parmesan cheese and parsley
  45. 45Serve hot with parmesan cheese and parsley

Ingredients

  • 2 pounds Tomatoes
  • 2 pounds Tomatoes
  • 2 pounds Tomatoes
  • 8 oz Pepper
  • 8 oz Pepper
  • 8 oz Pepper
  • 7 oz Onions
  • 7 oz Onions
  • 7 oz Onions
  • 7 oz Carrots
  • 7 oz Carrots
  • 7 oz Carrots
  • 3 oz Celery stalk
  • 3 oz Celery stalk
  • 3 oz Celery stalk
  • 2 oz Chili pepper
  • 2 oz Chili pepper
  • 2 oz Chili pepper
  • 2 oz Clarified butter
  • 2 oz Clarified butter
  • 2 oz Clarified butter
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 1 tbsp Herbs de Provence
  • 1 tbsp Herbs de Provence
  • 1 tbsp Herbs de Provence
  • 1 tbsp Salt
  • 1 tbsp Salt
  • 1 tbsp Salt
  • 1 tbsp Sugar
  • 1 tbsp Sugar
  • 1 tbsp Sugar
  • 1 Thyme
  • 1 Thyme
  • 1 Thyme
  • 1 Basil
  • 1 Basil
  • 1 Basil
  • 0.5 pound Zucchini
  • 0.5 pound Zucchini
  • 0.5 pound Zucchini
  • 0.5 pound Eggplant
  • 0.5 pound Eggplant
  • 0.5 pound Eggplant
  • 0.5 pound Marrow squash
  • 0.5 pound Marrow squash
  • 0.5 pound Marrow squash
  • 10 oz Tomato
  • 10 oz Tomato
  • 10 oz Tomato
  • 7 oz Potato
  • 7 oz Potato
  • 7 oz Potato
  • 7 oz Onion
  • 7 oz Onion
  • 7 oz Onion
  • 5 oz Pepper
  • 5 oz Pepper
  • 5 oz Pepper
  • 2 fl oz Olive oil
  • 2 fl oz Olive oil
  • 2 fl oz Olive oil
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt

Equipment

ovenknifebowlpothand blender