Ratatouille is a French vegetarian dish consisting mainly of tomatoes, zucchini, eggplant and peppers. You can also prepare a meat version with minced pork. This dish tastes great, smells great, looks beautiful both in the dish and on the plate, and is also a light type of meal. Preparation is simple too, just need a little patience when arranging vegetables 🙂


2 eggplants
2 zucchini
2 big tomatoes
1 can chopped tomato sauce
1 yellow bell pepper, cubed
1 red bell pepper, cubed
2 tablespoons of chopped fresh basil leaves plus 1 tablespoon for seasoning
3 garlic cloves, minced
1 onion, chopped
salt and pepper
3 tablespoons of olive oil plus 3 tablespoons for the seasoning


Preheat the oven to 190°C. Slice the eggplant, zucchini and tomato into thin coins. Arrange alternately and set aside. Prepare the sauce: Heat 3 tablespoons of oil into a pan over medium-high heat. Saute the onion, garlic and bell peppers for 10 minutes or until soft. Add a can of chopped tomatoes. Stir and simmer until thickens. Add the chopped basil leaves. Season with salt and pepper and stir for 1 minute. Transfer the sauce into a round baking dish. Arrange the prepared sliced vegetables in a spiral pattern over the sauce until the entire pan is covered. Now time to make the seasoning. Pour in 3 tablespoons of oil into a glass. Add 2 tablespoons of chopped basil and a pinch of salt and pepper and mix well. Drizzle the seasoning evenly over the top of vegetables. Cover the dish with foil and bake for 40-45 minutes. Uncover and bake again for another 15-20 minutes until the vegetables are soft. Serve with couscous or bread 🙂


baking, basil, bell pepper, eggplant, french, garlic, olive oil, onion, oven, pepper, salt, tomato sauce, tomatoe, vegan, vegetables, zucchini

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