Easy Ratatouille
Ratatouille became an icon thanks to the fun children's movie, but in real life, it comes from the Provence region of France. Ratatouille is a rustic dish made with eggplant, zucchini, and tomato; it is light, does not contain meat, and is perfect to complete your weekly menu. Enjoy this super quick version to prepare.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 2 eggplants, washed and sanitized
- 2 cups water, for sweating
- 1/4 cups coarse salt, for sweating
- 2 red beefsteak tomatoes, washed and sanitized
- 3 zucchinis, washed and sanitized
- 2 tablespoons olive oil
- 1 1/2 cups tomato sauce, for pasta
- 2 tablespoons basil, finely chopped
- pinches salt
- pepper
- basil, for garnish
Preparation
20 mins
35 mins
Low
- Using a knife, cut the eggplant into medium-thick slices. Place the slices in a large bowl, pour in water and coarse salt.
- Let it rest for 20 minutes. During this time, you will notice that the eggplant will start to release a dark juice; this action is known as sweating and helps to make the vegetable's texture softer and its flavor less strong. Drain, rinse, and set aside.
- Cut the tomato and zucchini into medium-thick slices and set aside.
- Preheat the oven to 180 °C.
- In a round mold, pour and distribute the olive oil, prepared tomato sauce, and basil. Arrange one slice of eggplant, one of tomato, and one of zucchini alternately until the mold is filled; start from the outside in, as this will help shape it as desired. Season with salt and pepper.
- Bake for 35 minutes at 190 °C. The main idea is to let the vegetables start roasting.
- Garnish with basil and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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