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    Ratatouille

    Ratatouille

    This stunning Provençal vegetable dish celebrates the bounty of summer. Beautifully arranged in colorful spirals, it's as much a feast for the eyes as it is for the palate. A perfect showcase of how simple ingredients can create something truly magical.

    1.5 hours
    4 servings
    Easy

    Ingredients

    • • 2 medium eggplants, sliced into rounds
    • • 3 zucchini, sliced into rounds
    • • 3 large tomatoes, sliced into rounds
    • • 1 red bell pepper, sliced into rings
    • • 1 yellow bell pepper, sliced into rings
    • • 1 large onion, thinly sliced
    • • 4 cloves garlic, minced
    • • 1/4 cup olive oil
    • • 2 tbsp fresh basil, chopped
    • • 2 tbsp fresh thyme
    • • 2 tbsp fresh oregano
    • • 1 can (14 oz) crushed tomatoes
    • • 2 tbsp tomato paste
    • • 1 tsp sugar
    • • Salt and pepper to taste
    • • Fresh herbs for garnish

    Instructions

    Step 1: Prepare the Base

    Preheat oven to 375°F (190°C). In a large oven-safe dish, spread the crushed tomatoes mixed with tomato paste, minced garlic, and half of the fresh herbs. Season with salt, pepper, and sugar.

    Step 2: Slice the Vegetables

    Using a mandoline or sharp knife, slice all vegetables into uniform 1/8-inch rounds. This ensures even cooking and beautiful presentation.

    Step 3: Arrange in Spirals

    Starting from the outside, arrange the sliced vegetables in overlapping spirals, alternating colors. Create a beautiful pattern with eggplant, zucchini, tomato, and peppers.

    Step 4: Season and Oil

    Drizzle the arranged vegetables with olive oil and season generously with salt, pepper, and the remaining fresh herbs.

    Step 5: Cover and Bake

    Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for 20 minutes until vegetables are tender.

    Step 6: Final Touch

    Remove from oven and let rest for 10 minutes. Garnish with fresh basil and serve warm as a side dish or light main course.

    Chef's Tips

    Uniform Slicing: Use a mandoline for perfectly even slices. This ensures all vegetables cook at the same rate.

    Make it a Meal: Serve over polenta, with crusty bread, or alongside grilled chicken or fish for a complete dinner.

    Seasonal Variations: Use whatever vegetables are in season. Yellow squash, cherry tomatoes, and Japanese eggplant all work beautifully.