Ratatouille

1. Recipe

Classic Ratatouille

Difficulty: easy

Preparation Time: 45 minutes

Ingredients:

• 1 eggplant, diced
• 2 zucchinis, diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 2 tomatoes, diced
• 1 onion, diced
• 3 cloves of garlic, minced
• 3 tablespoons of olive oil
• 1 tablespoon of "Ratatouille" spice mix
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a large skillet and sauté the onion until golden brown.
2. Add garlic, bell peppers, eggplants, and zucchinis and sauté for about 10 minutes until the vegetables soften.
3. Add tomatoes and the "Ratatouille" spice mix.
4. Season with salt and pepper to taste and simmer over low heat for another 15 minutes.
5. Serve warm as a side dish or as a main course with crusty bread.

2. Recipe

Baked Ratatouille

Difficulty: medium

Preparation Time: 1 hour 30 minutes

Ingredients:

• 1 eggplant, thinly sliced
• 2 zucchinis, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 tomatoes, thinly sliced
• For the sauce:
  • 2 tablespoons of olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 400g can of diced tomatoes
  • 2 tablespoons of "Ratatouille" spice mix
  • Salt and black pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat the oven to 190°C.
2. In a skillet, sauté the onion in olive oil until translucent. Add garlic and diced tomatoes, "Ratatouille" spice mix, salt, and pepper, and cook until the sauce thickens.
3. Evenly spread the sauce on the bottom of a baking dish.
4. Layer the slices of eggplant, zucchini, bell peppers, and tomatoes alternately over the sauce, overlapping them like scales on a fish.
5. Drizzle the vegetable slices with olive oil and cover with aluminum foil.
6. Bake in the oven for 45 minutes, then remove the foil and bake for an additional 30 minutes until the vegetables begin to brown.
7. Let it rest for 10 minutes before serving.