Ratatouille

Method

1. 01
   Step 1Slice the vegetables

   Slice the eggplant, zucchini, and tomatoes into thin, even rounds approximately 3-5 mm thick.

   Note

   Uniform thickness ensures even cooking.

   EggplantZucchiniTomato
2. 02
   Step 2Prepare the peppers and onion

   Cut the tops off the tomatoes and bell peppers. Halve the red onion.

   Red onionBell pepper
3. 03
   Step 3Roast the vegetables

   Place the tomatoes, bell peppers, red onion halves, and the whole head of garlic on a baking sheet. Drizzle with olive oil and roast until softened and lightly charred.

   Note

   Roasting brings out the natural sweetness of the vegetables.

   TomatoBell pepperRed onionGarlicOlive oil
4. 04
   Step 4Make the sauce

   Remove the skins from the roasted peppers and tomatoes. Squeeze the roasted garlic cloves from their skins. Blend the roasted vegetables together until smooth to create the sauce. Season with salt and pepper to taste.

   TomatoBell pepperGarlicSaltBlack pepper
5. 05
   Step 5Assemble the ratatouille

   Pour the sauce into a round baking dish. Arrange the sliced eggplant, zucchini, and tomato in an overlapping circular pattern on top of the sauce, alternating the vegetables to create a colorful spiral.

   Note

   Standing the slices on edge creates the classic ratatouille presentation.

   EggplantZucchiniTomato
6. 06
   Step 6Bake the dish45 min

   Drizzle the arranged vegetables with olive oil and bake until the vegetables are tender and the edges are lightly caramelized.

   Note

   Cover with foil for the first half of baking if the vegetables are browning too quickly.

   Olive oil
7. 07
   Step 7Serve

   Remove from the oven and serve hot. Use a ring mold to plate individual portions if desired.

   Note

   Garnish with fresh herbs like basil or thyme if you have them.