Ratatouille

Passos9

1. 1

   Pas 1. Slice the vegetables

   Slice the eggplant, zucchini, tomatoes, and bell peppers into thin rounds, approximately 3–4 mm thick.

   Use a mandoline or sharp knife for even slices.

   albergíniacarbassótomàquetpebrot
2. 2

   Pas 2. Roast the vegetables

   Cut the tomatoes, bell peppers, onion, and garlic in half, place on a foil-lined baking sheet, and roast until the skins are charred and the vegetables are softened.

   Roasting intensifies the flavor and makes the vegetables easier to peel.

   tomàquetpebrotceba vermellaall
3. 3

   Pas 3. Peel the roasted vegetables

   Once the roasted vegetables are cool enough to handle, peel off the charred skins from the tomatoes, peppers, and garlic.

   tomàquetpebrotall
4. 4

   Pas 4. Make the sauce

   Blend the roasted tomatoes, peppers, onion, and garlic until smooth to create the base sauce.

   tomàquetpebrotceba vermellaall
5. 5

   Pas 5. Strain the sauce

   Pour the blended sauce through a fine-mesh strainer to remove seeds and achieve a smooth consistency.

6. 6

   Pas 6. Assemble the ratatouille

   Pour a thin layer of the tomato sauce into a round baking dish. Arrange the sliced eggplant, zucchini, tomato, and bell pepper in overlapping circles, alternating colors and vegetables.

   Stand the slices upright at a slight angle for the classic ratatouille presentation.

   albergíniacarbassótomàquetpebrot
7. 7

   Pas 7. Season and drizzle

   Season the arranged vegetables with salt, black pepper, and drizzle with olive oil.

   oli d'olivapebre negre
8. 8

   Pas 8. Bake the ratatouille

   45 min

   Cover the dish and bake in a preheated oven until the vegetables are tender and cooked through.

   Bake at approximately 180°C (350°F).
9. 9

   Pas 9. Serve and garnish

   Unmold the ratatouille onto a serving plate if desired, drizzle with additional sauce, and garnish with fresh herbs.

   herbes fresques