Ratatouille

Name: Ratatouille
Total time: 135 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 pounds Tomatoes; 8 oz Pepper; 7 oz Onions; 7 oz Carrots; 3 oz Celery stalk; 2 oz Chili pepper; 2 oz Clarified butter; 2 cloves Garlic; 1 tbsp Herbs de Provence; 1 tbsp Salt; 1 tbsp Sugar; 1 Thyme; 1 Basil; 0.5 pound Zucchini; 0.5 pound Eggplant; 0.5 pound Marrow squash; 10 oz Tomato; 7 oz Potato; 7 oz Onion; 5 oz Pepper; 2 fl oz Olive oil; 2 tsp Salt

2h 15m

Serves 4

youtube.com

Ratatouille

youtube.com

2h 15m

Serves 4

Directions

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

Ingredients

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

Equipment

ovenknifebowlpothand blender

Ratatouille

2h 15m

Serves 4

youtube.com

Ratatouille

youtube.com

2h 15m

Serves 4

Directions

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