Easy Ratatouille

Brenda Villagomez
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 for completing your weekly menu. Enjoy this super quick version to prepare.
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Ingredients
6
Servings
  • 2 eggplants, washed and disinfected
  • 2 cups water, for sweating
  • 1/4 cups coarse salt, for sweating
  • 2 red beefsteak tomatoes, washed and disinfected
  • 3 zucchinis, washed and disinfected
  • 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 the water and coarse salt.
  • Let it sit for 20 minutes. During this time, you will notice that the eggplant starts to release a dark juice; this action is known as sweating and helps to soften the vegetable's texture and reduce its strong flavor. Drain, rinse, and set aside.
  • Slice the tomato and zucchini into medium-thick rounds and set aside.
  • Preheat the oven to 180 °C.
  • In a circular mold, pour and distribute the olive oil, prepared tomato sauce, and basil. Arrange a slice of eggplant, one of tomato, and one of zucchini alternately until the mold is filled; start from the outside in, 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 to roast.
  • 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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