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August 28, 2019 By Taina Laraba

· Recipes


Ratatouille is a common vegetable stew that originated from southern France. There is traditionally no particular cooking method for the ratatouille. Famous French chefs like Roger Vergé or Gui Gedda recommend lightly frying each vegetable separately to give them a crispy and toasty flavor.


  1. Zucchini : 2
  2. Egg Plants: 1
  3. Bell Peppers : 2
  4. Garlic : 6 cloves
  5. Onion (yellow): 1
  6. Tomatoes : 6
  7. Tomato Puree: 250 grams
  8. Dried Herbes de Provence: 3 teaspoons
  9. Extra Virgin Olive Oil: 9 tablespoon
  10. Fresh Thyme: 15 strands
  11. Fresh Bay Leaves: 10
  12. Salt: to taste
  13. Freshly Ground Pepper: 1 teaspoon

Before you get started, read through all of the instructions below.

This was the longest recipe that I had ever written. There's a lot of steps here. But if you quickly read through, you'll notice that there's "shortcuts" that you can take. Like in chopping all of your vegetables at once.

Step 1: Chop the Eggplant and Zucchini in Thin Slices
Step 2: Take a Flat Non-stick Pan and Shallow Fry the Eggplant for 1 Minute at Medium Heat.
Step 3: Change the Side and Keep for Another Minute.
Step 4: Remove Them From the Heat and Keep Aside. Do Not Fry Too Much Because They Will Be Cooked Later in the Oven.
Step 5: Do the Same for the Zucchinis (shallow Fry for a Couple of Minutes).
Step 6: Chop the Bell Peppers in Circular Rings 
Step 7: Shallow Fry Them in the Similar Way As the Zucchini and Eggplants.
Step 8: Finely Chop the Onion and the Garlic.
Step 9: Pour 1 Tablespoon Oil on the a Frying Pan. When It Is Warm, Add the Chopped Onion and Garlic. Season It With Salt and Pepper.
Step 10: Fry Them Till They Turn Golden Brown in Color.
Step 11: Chop the Tomatoes in Thin Circular Slices.
Step 12: Take the Fried Onion and Garlic in a Bowl. Pour the Tomato Puree on It.
Step 13: Add 2 Teaspoons of Herbes De Provence.
Step 14: Stir and Mix Well With a Spatula.
Step 15: Oil a Nonstick Deep Bottomed Baking Pan.
Step 16: Pour the Prepared Mixture (onion, Garlic, Tomato Puree, Herbes De Provence) Into the Baking Pan.
Step 17: Arrange the Fried Vegetables and the Tomatoes in a Circular Spiral Pattern.
Step 18: Sprinkle 1 Table Spoon of Herbes De Provence on the Vegetables.
Step 19: Pour 3 Tablespoons of Olive Oil on the Vegetables.
Step 20: Season With Salt and Pepper.

Place a piece of tin foil over the top.

Step 21: Place It in a Preheated Oven for 40 Minutes at 180°C.
Step 22: After 40 Minutes, Take It Out, Remove the Butter Paper and Place It Back for 10 Minutes at 180°C.

The only thing left to do is setting your table for dinner tonight.

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