Ratatouille is a traditional vegetable dish from Provence in southern France that celebrates the summer vegetables of the Mediterranean region. Zucchini, eggplant, bell peppers, and tomatoes are slowly stewed with Provençal herbs, creating an aromatic, healthy dish full of sunny flavors. Although classically it is a simple peasant dish, modern interpretations often arrange the vegetables in elegant spirals. Ratatouille can be served as a standalone vegetarian dish, a side to meats, or simply with a crispy baguette. It tastes delicious both hot and at room temperature.
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Slice the eggplant, zucchini, and tomatoes into 5mm thick slices. Dice the peppers.
Salt the slices of eggplant and set aside for 20 minutes to release the bitter water. Pat dry.
In a large pot, sauté the chopped onion in olive oil until translucent. Add the peppers and fry for 5 minutes.
Add chopped garlic, passata, thyme, oregano, and sugar. Simmer for 10 minutes.
Preheat the oven to 180°C. Spread a layer of sauce on the bottom of a baking dish.
Arrange the vegetable slices alternately (eggplant, zucchini, tomato), slightly overlapping them.
Drizzle with oil, sprinkle with salt and pepper. Cover with foil and bake for 40 minutes, then uncover for 20 minutes.
Before serving, sprinkle with fresh basil. Serve with bread or as a side dish to meats.
Ratatouille became known worldwide thanks to the animated film from 2007, in which the main character is a rat dreaming of becoming a chef.
Serve ratatouille on a large plate or in a clay dish. It pairs perfectly with crispy baguette and fresh salad. Garnish with fresh basil leaves for an impressive look.
Store leftover ratatouille in an airtight container in the refrigerator for up to 3 days. You can also freeze it, which allows for storage for 2-3 months. It's best to reheat in the oven or on a skillet to maintain the crispness of the vegetables.
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