Provencal Ratatouille ~ French baked vegetables

Provencal Ratatouille ~ French baked vegetables

Such a beautiful and fancy name of the dish!

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Though referred to commonly as ratatouille niçoise, ratatouille is popular among the entire Mediterranean coast as an easy summer dish.

This recipe was inspired from DANIEL GRITZER. A great chef full of passion, creative of cooking. Also, a Culinary Director at Serious Eat. He cooked at some of New York’s top American, Italian and French kitchens – starting at the age of 13 when he began staging at the legendary restaurant Chanterelle.

I was hooked by his beautiful cuisines! So, I eager to give it a try of his recipe today! Also, thanks for all his experiments to go through before. After all, we just easily pick up and follow his latest & best recommendation. Thanks!

If anyone has interest to find out who he is or his other fantastic recipes, here is the link!

Because I ran out of time to make the dinner, so my first batch of ratatouille was bake from raw. But I decided to make a marinara sauce with lots of diced pepper to bring out the raw vegetable’s flavour.

The vegetables are easiest to layer when they are the same diameter. So if one of your vegetables is much bigger around than the others, trim the rounds in half or into quarters to make it more similar in size. Layer the vegetables in the baking dish like dominos. Fit as many of the vegetable slices in as possible.

If your baking dish is round, lay in a circular pattern. If it’s rectangular, you may need to do rows instead.

Provencal Ratatouille

Ingredient:  

  • 1 medium  size Aubergine/Eggplant
  • 1  medium size Green Courgette/ Zucchini 
  • 1 medium size Light green courgette/ Zucchini
  • 3 -4 Beef tomato, or any large size
  • 2 medium size Sweet Potato

For the Tomato and pepper sauce: 

  • 1 each of Red, yellow & Green bell pepper, diced
  • 1 can Chopped tomato, diced
  • 1 Onion, finely chopped   (I haven’t used)
  • 1 clove Garlic, finely chopped    (I haven’t used)
  • 1/2 tsp Brown sugar
  • 1 bunch of Fresh basil, chopped
  • 1/2 tsp Dried Oregano or a few twigs of fresh Oregano, finely chopped
  • 1/2 tsp Dried red chilli flakes  (optional)
  • Sea Salt and Black pepper

Method: 

  1. Preheat the oven to 400°F/200°C/180°C for a fan oven.
  2. Slice all the courgettes, aubergines, sweet potatoes and tomatoes into 1/2 cm thickness.
  3. Put 1 tbsp 0f oil in a frying pan over medium heat. Add garlic and onion if you used, fry until they change colour. Then follow all the diced bell peppers, saute for a minute. Add the can of tomato with the 1/2 tsp brown sugar and keep cooking until the sauce thicken. Put half of the herbs in with the seasoning and mix with the tomato sauce. Then off heat.
  4. Slice all the courgettes, aubergines, sweet potatoes and tomatoes into 1/2 cm thickness.
  5. Transfer the sauce into the prepared baking dish. The vegetables are easiest to layer when they are the same diameter. So if some of the vegetables are much bigger around than the others. Trim it to make it more similar in size. Layer the vegetables in the casserole dish like dominos. Fit as many of the vegetable slices in as possible to fill up all the gaps.
  6. Sprinkle the remaining herbs, some black pepper and salt on top with small amount of olive oil.
  7. Bake in the hot oven for around 40 to 45 minutes. Check after the first 30 minutes, cover with a piece of foil if the vegetables get brown quickly. Otherwise, just let it bake for 45 minutes until cooked.

Note: 

  • Try to buy the vegetables that are a close size in diameter to make layering easier. But I can’t control the size of my home-grown squash.🙂
  •  You can sprinkle some grated cheese on top of the vegetables before baked.

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