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Ratatouille in the oven
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Ratatouille is a classic French dish that has become popular thanks to its exquisite combination of fresh vegetables. It symbolises the simplicity and sophistication of provincial French cuisine, bringing the fresh aromas of summer and autumn right to your table.
This dish is the perfect solution for those who want to add a touch of French charm to their everyday meals while enjoying healthy food without extra calories. Serve ratatouille as a side dish or even as a stand-alone meal for lunch or dinner to treat yourself and your loved ones.
Variations
We recommend adding vegetables of your choice to the traditional recipe — eggplant, zucchini, peppers or tomatoes. For a spicy touch, you can add some herbs such as basil or thyme.
Secrets of tenderness and taste
To make ratatouille especially tender and rich, cut the vegetables into thin slices and simmer slowly. Add olive oil for softness and a light nutty flavour.
Tips on ingredients
Choose fresh, seasonal vegetables — this is a guarantee of divine taste. To add variety, play with the natural colours and textures of the ingredients.
Small culinary nuances
It is important to add different types of vegetables in terms of size and colour. This not only adds brightness to the dish, but also contributes to more even cooking.
Ingredients for the recipe
Ingredients
Eggplant
300 g
Squash
300 g
Red Pepper
2 pcs
Tomato
400 g
Garlic
3 cloves
Iberica Pomace Olive Oil 0.5l
40 ml
Moryachka Grinding №1 Natural Edible Sea Salt 450g
to taste
Eco Black Ground Pepper
to taste
Provance Herbs Seasoning 10g
1 tsp
Auchan Fresh Green Basil 50g
for serving
Preparation steps
01
Preparing the vegetables — Cut the eggplant, zucchini and tomatoes into 3–4 mm thick slices. Cut the pepper into thin strips or rings. ⏱ 15 min. Guideline: all slices should be approximately the same thickness — this way they will bake evenly.
02
Preparing the tomato base — Cut 1–2 tomatoes into cubes or puree in a blender. Add the chopped garlic, 1 tbsp. olive oil, salt and pepper. Spread the mixture in a thin layer on the bottom of the baking dish. ⏱ 5 min. Guideline: the bottom is covered with a tomato layer, which will become the sauce during baking.
03
Laying out the vegetables — Lay out the slices vertically, alternating: eggplant → zucchini → tomato, add pepper between rows. Drizzle with the remaining olive oil, sprinkle with herbs. ⏱ 10 min. Guideline: the vegetables are tightly packed, but not crushed — then they will not “cook”, but will bake.
04
Baking — Cover the dish with foil. Bake at 180°C for 35–40 min, then remove the foil and cook for another 15 min for a light browning. ⏱ 50–55 min. Guideline: the vegetables are soft, but hold their shape; the edges are slightly caramelized.
05
Infusing — Let the ratatouille stand for 10–15 min before serving. ⏱ 15 min. Guideline: the sauce stabilizes, the flavors “combine” into a single taste.
06
Tip Ratatouille often tastes even better the next day. Serve it as a side dish or as a separate dish with crusty bread. You can add fresh basil or a drizzle of olive oil before serving.
Where to order ingredients
Select the required ingredients in one of the stores
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