Classic ratatouille niçoise

Name: Classic ratatouille niçoise
Total time: 90 min
Yield: For 4 people
Ingredients: 1 eggplant; 2 zucchini; 2 onions; 3 tomatoes; 1 red bell pepper; 1 green bell pepper; 1 teaspoon Provençal herbs; 2 garlic cloves; 50 ml. extra virgin olive oil; 1 teaspoon salt; 1/2 teaspoon pepper (ground)

1 h 30 mTotal time

Very easyDifficulty

4Servings

Ratatouille is a classic French dish with a warm, rustic flavour, plenty of colour and a lovely mix of textures. As for its origins, this recipe is traditional to Provence, in the south-east of the country, and more specifically to the city of Nice, which is why it is also known as «ratatouille niçoise».

This origin is also why herbes de Provence take centre stage in the flavour and aroma of the dish. The herb blend delicately infuses the vegetables, giving the recipe a delicious flavour. Together with the juiciness provided by the mild infused oil drizzled over the vegetables just before they go into the oven, this turns a simple stew into one of the most exquisite dishes in French cuisine.

This recipe is rich in antioxidants, flavonoids, fibre, allicin, alliin, amino acids, beta-carotene, carbohydrates, essential oils, lycopene, gamma-aminobutyric acid (GABA), vitamins A, C, E, K and B group (B1, B2, B3, B6 and B9 or folic acid); aluminium, sulphur, calcium, cobalt, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, iodine and, in smaller amounts, copper and zinc.

Notes

If you do not have a prepared mixture of Provencal herbs, you can add some dried basil, thyme and oregano.

For 4 ratatouille rations, we have used a 25 cm baking dish. by 15 cm Remember that depending on the amount you want to make ratatouille, you will need a larger or smaller font.

At the time of baking, it is important that the vegetables are very tender. To prevent them from burning, we recommend that you cover them with baking paper if you see that they start to brown before the end of the baking time and they are not yet tender.

This dish is ideal to consume both hot and cold. The longer it rests, the more intense its flavor will be.

Tap on the steps to mark them as done

Step 1
Finely chop the garlic and put it in a cup with the oil. Let it infuse while you prepare the vegetables.
Step 2
We wash the eggplant, cut it into slices 0.5 cm thick, sprinkle it with a little salt and let it rest for 30 minutes to release the bitterness.
Step 3
Meanwhile, we wash the rest of the vegetables, dry them and cut them into thin slices as well (approximately 0.5 cm thick).

Step 4
When the eggplant has released its bitterness, rinse it with water to remove the salt, dry it well with a clean cotton cloth and season with salt and pepper. Season the rest of the vegetables with salt and pepper as well.
Step 5
In an ovenproof dish, arrange the vegetables, alternating colors to make it look more attractive, lengthwise if the dish is rectangular, and in a spiral (from the outside in) if the dish is round. Place the eggplant first, then the tomato, followed by the green pepper, the onion, the red pepper and, finally, the zucchini. Repeat this process until all the slices are used and the whole dish is completely covered.
Step 6
Preheat the oven to 175 °C. While it's preheating, sprinkle the Provençal herbs over the vegetables, ensuring they are all well seasoned. Then, drizzle them with the oil and garlic mixture that has been marinating, making sure they are all thoroughly coated.
Step 7
When the oven is hot, put the dish with the vegetables in and bake for 40 minutes, making sure they don't burn. If the vegetables start to brown before the baking time is up, cover them with a little baking paper until they finish cooking and are tender.
Step 8
After this time, check that the vegetables are well cooked, take the dish out of the oven and let the ratatouille cool slightly so the flavors settle and intensify. Once it has cooled slightly, serve.

Notes

If you do not have a prepared mixture of Provencal herbs, you can add some dried basil, thyme and oregano.

For 4 ratatouille rations, we have used a 25 cm baking dish. by 15 cm Remember that depending on the amount you want to make ratatouille, you will need a larger or smaller font.

This dish is ideal to consume both hot and cold. The longer it rests, the more intense its flavor will be.

Classic ratatouille niçoise

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Notes

Notes