After harvesting a large basket of vegetables from the garden,  we decided to prepare the ratatouille. A mixture of seasonal vegetables: eggplant, zucchini and tomatoes accompanied with piperade sauce made of sweet peppers and onions, and flavoured with thyme, oregano and parsley 🙂 .
The veggies are cut into thin discs and arranged alternately in concentric circles over a thin layer of sauce piperade. Did you recognise the arrangement of the ingredients? Some years have passed, but you certainly ain’t forgotten the mouse Remy from the film Ratatouille 😀 .

Image from the motion picture “Ratatouille”. No copyright infringment intended. All rights reserved to Disney Pixar.

The recipe we’re proposing is his very own, but we can not tell you anything else to avoid spoilers 😉 . We can not lie to you; the arrangement of all discs is a little long, but the effect is worth every minute spent preparing the ratatouille.

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Stampa

Ratatouille

Cuisine Egg free, Gluten free, Lactose free, Vegan, Vegetarian

Prep Time 40 minutes

Cook Time 2 hours 20 minutes

Total Time 3 hours

Servings 4 people

Difficulty

Ingredients

For the ratatouille

• 2 eggplants
• 4 zucchini
• 7 San Marzano tomatoes
• piperade sauce
• garlic
• thyme
• salt

For the sauce piperade

• 1 sweet pepper
• 3 to matoes peeled and seeded
• 2 onions
• 1 clove of garlic
• 1 bay leaf
• parsley
• thyme
• salt

Instructions

For the sauce piperade

1. Bake the sweet peppers for 20' at 220°
2. Saute garlic and onion.
3. Chop the tomatoes and add them to the onions. Simmer 10' and add spices.
4. Add the peppers cut into pieces and cook for 10' more.
5. Finally, remove the spices and blend smothly.

For the ratatouille

1. Pour 1/2 cm piperade sauce on the bottom of a baking dish.
2. Slice your vegetables. Start by cutting thin slices zucchini and tomatoes. Since it will be all about the same diameter, we recommend the use of tomatoes San Marzano. For the eggplant, cut them in slices and then in discs of the same diameter of the other vegetables. Easier than you think! 🙂
3. Arrange the vegetables in your pan. Alternate up to end all of them, then sprinkle with thyme, garlic, salt and oil.
4. Cover with parchement paper and bake for two hours at 130°.
5. Remove the paper and leave in oven for 20 minutes more.
6. Just before serving, pour the piperade mixed with a bit of olive oil.