Italian Recipe Collection

vegetables

Baked Ratatouille

Ingredients

Instructions

  1. Finely chop the onion and sauté it in a skillet with a drizzle of olive oil until translucent. Add the tomato passata, 1 teaspoon of oregano, the thyme, salt, and pepper, then simmer for about 10 minutes until the sauce has thickened.
  2. Thoroughly wash all the vegetables. Slice the eggplant, zucchini, and tomatoes into rounds roughly 4 mm thick, and cut the bell pepper into strips.
  3. Spread the cooked tomato sauce over the bottom of a baking dish. Arrange the slices of eggplant, zucchini, and tomatoes in alternating patterns, forming concentric circles. Finish by distributing the bell pepper strips over the top.
  4. In a small bowl, mix a few tablespoons of olive oil with the remaining teaspoon of oregano and a pinch of salt. Brush the mixture generously over the vegetables.
  5. Bake in a preheated conventional oven at 180°C (350°F) for 40 minutes.
  6. Remove from the oven and let cool slightly before serving garnished with fresh basil leaves.