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The ultimate oven Ratatouille

Vegetarian  International Specialities  Summer 

2021-08-28

The ultimate oven Ratatouille
My sentiments towards Ratatouille are mitigated!

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Ingredients:

Preparation:

Preheat the oven to 220 C and prepare 2 big baking sheets.

Grate the tomatoes with the large holes of a box grater into a bowl to end up with a frothy pulp.

Place the aubergine on one of the baking sheets with 2 tbsp of olive oil. Arrange them in a single layer and season with salt and pepper.

On the second baking sheet place the courgette and pepper with 1 tbsp of olive oil. Arrange them in a single layer and season wiht salt and pepper.

Place both trays in the oven, the courgette and pepper one on top, the aubergine one below and cook for 15 minutes.

In a pan heat 2 tbsp of olive oil and fry the onion in it for 8 – 10 minutes. Add the garlic, stir and cook for not more than a minute. Add the tomatoes and stir until its reduced by approximatively half. Season.

Remove the pans from the oven, stir and spread the ingredients out. Inverse the pans and this time place the aubergine on top. Bake for another 10 minutes, than take the aubergines out but leave the courgette/peppers for another 10 minutes in the oven.

Add all the vegetables to the simmering tomato sauce for a couple of minutes, than take from the stove, adjust the seasoning, add the basil and another teaspoon of olive oil and serve.

Ratatouille improves even when reheated the next day and will keep for 4 days in the fridge or several months in the freezer.

Enjoy your meal!

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