Ratatouille

70 mins
Serves 1
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Directions

  1. 1Slice tomatoes, eggplants, and zucchini into rounds.
  2. 2Slice tomatoes, eggplants, and zucchini into rounds.
  3. 3Slice tomatoes, eggplants, and zucchini into rounds.
  4. 4In a bowl, combine tomato sauce, harissa paste, olive oil, salt, pepper, and dried herbs.
  5. 5In a bowl, combine tomato sauce, harissa paste, olive oil, salt, pepper, and dried herbs.
  6. 6In a bowl, combine tomato sauce, harissa paste, olive oil, salt, pepper, and dried herbs.
  7. 7Mix well.
  8. 8Mix well.
  9. 9Mix well.
  10. 10Pour the sauce into a baking dish.
  11. 11Pour the sauce into a baking dish.
  12. 12Pour the sauce into a baking dish.
  13. 13Layer the sliced vegetables in the dish, starting with eggplant.
  14. 14Layer the sliced vegetables in the dish, starting with eggplant.
  15. 15Layer the sliced vegetables in the dish, starting with eggplant.
  16. 16Drizzle olive oil over the layers.
  17. 17Drizzle olive oil over the layers.
  18. 18Drizzle olive oil over the layers.
  19. 19Add thyme sprigs on top.
  20. 20Add thyme sprigs on top.
  21. 21Add thyme sprigs on top.
  22. 22Cover with baking paper.
  23. 23Cover with baking paper.
  24. 24Cover with baking paper.
  25. 25Bake in a preheated oven at 160°C for 1 hour.
  26. 26Bake in a preheated oven at 160°C for 1 hour.
  27. 27Bake in a preheated oven at 160°C for 1 hour.
  28. 28Remove from the oven and let it cool slightly before serving.
  29. 29Remove from the oven and let it cool slightly before serving.
  30. 30Remove from the oven and let it cool slightly before serving.
  31. 31Using a metal ring mold, serve the ratatouille as individual portions.
  32. 32Using a metal ring mold, serve the ratatouille as individual portions.
  33. 33Using a metal ring mold, serve the ratatouille as individual portions.

Ingredients

  • 2 tomatoes
  • 2 tomatoes
  • 2 tomatoes
  • 1 eggplants
  • 1 eggplants
  • 1 eggplants
  • 1 zucchini
  • 1 zucchini
  • 1 zucchini
  • 1 jar tomato sauce
  • 1 jar tomato sauce
  • 1 jar tomato sauce
  • 2 spoonfuls harissa paste
  • 2 spoonfuls harissa paste
  • 2 spoonfuls harissa paste
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch dried herbs
  • 1 pinch dried herbs
  • 1 pinch dried herbs
  • 1 thyme sprigs
  • 1 thyme sprigs
  • 1 thyme sprigs

Equipment

knifemandoline slicerbowlspoonbaking dishovenmetal ring mold