Directions
- 1Slice tomatoes, eggplants, and zucchini into rounds.
- 2In a bowl, combine tomato sauce, harissa paste, olive oil, salt, pepper, and dried herbs.
- 3Mix well.
- 4Pour the sauce into a baking dish.
- 5Layer the sliced vegetables in the dish, starting with eggplant.
- 6Drizzle olive oil over the layers.
- 7Add thyme sprigs on top.
- 8Cover with baking paper.
- 9Bake in a preheated oven at 160°C for 1 hour.
- 10Remove from the oven and let it cool slightly before serving.
- 11Using a metal ring mold, serve the ratatouille as individual portions.
Ingredients
- 2 tomatoes
- 1 eggplants
- 1 zucchini
- 1 jar tomato sauce
- 2 spoonfuls harissa paste
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch dried herbs
- 1 thyme sprigs
Equipment
knifemandoline slicerbowlspoonbaking dishovenmetal ring mold
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