Temps de préparation / Prep time
Cuisson / Cook time
A recipe adapted from Laura Calder
Auteur / Author:
: : Vegetarian, vegan
Cuisine: : French
Portions: 8 persons
Ingrédients / Ingredients
  • 2 large eggplants, cut into slices
  • 2 red bell peppers
  • 2 yellow or green bell peppers
  • 4 small Zucchini, sliced into rings
  • 8 medium, coarsely cut tomatoes
  • 2 onions, sliced into rings
  • 2 cloves garlic, minced
  • 1 or 2 Bay leaves
  • 1 or 2 Rosemary branches
  • herbs of provence
  • 1 handful of fresh basil
  • olive oil
  • Salt
  • pepper
Préparation / Preparation
  1. Preheat the oven (broil) upper rack.
  2. Cut Eggplant into slices and spread them out on a plate or a clean towel. Salt generously and let rest about 30 minutes. Rinse well and dry with a cloth.
  3. Equeuter peppers and remove seeds. Put bell peppers under the grill. Cook about 20 minutes turning them once or twice till they become black. Turn them a couple of times during cooking to ensure that the skin blackens well. Take them out, put them in a bowl and cover with plastic wrap, and let stand for a few minutes. Peal the skin that will detach easily, cut into juliennes and set in a big bowl.
  4. Turn the oven to 450 F.
  5. Spread Zucchini on a plate, add a drizzle of olive oil and cook them around10 minutes turning them once. Turn them once during cooking.
  6. Remove Zucchini from the oven and add to bell peppers.
  7. Spread the Eggplant on the plate, add a drizzle of olive oil and cook in the oven for 15 minutes. Turn them once during cooking.
  8. Remove the eggplants from the oven and add them to bell peppers and zucchini.
  9. While cooking the vegetables in the oven, cook the onions in a large saucepan. Add the garlic, bay leaf, rosemary, and saute about 1 minute.
  10. Add the sliced tomatoes and cook on medium-low heat for about 15 minutes or until thick. Add salt, pepper and herbes de provence.
  11. Add vegetables to the tomatoes in the saucepan, stir and adjust seasoning.
  12. Before serving, add fresh basil leaves.
Remarques / Notes
Ratatouille can be eaten warm or at room temperature (it's even better next day). Serve with a good quality of bread or on the spelt rice.
Recipe by Nutrimonde at https://nutrimonde.ca/en/ratatatouille-2/