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Best-of-the-best ratatouille
Ingredients
1
large green courgette
1
large yellow courgette
2
medium slim aubergines
4
large vine tomatoes
3 tbsp
fresh thyme leaves
1/2 bunch
basil leaves
2 tbsp
olive oil
1
onion, finely chopped
5
garlic cloves, finely sliced
1 tin
chopped tomatoes
50g
unsalted butter
2 tsp
herbes de provence
150g
roasted red peppers
1
round baking dish
Instructions
1
For the sauce, heat oil in a saucepan. Add onion, cook for 3 minutes, then add garlic and cook until soft. Add chopped tomatoes and water, then add butter, salt, and pepper. Simmer for 25-30 minutes.
2
Blend the sauce until smooth, then stir in herbes de provence and roasted peppers.
3
Assemble ratatouille by stacking slices starting with aubergine, followed by courgettes, tomatoes, and basil. Arrange tightly in the dish.
4
Bake covered at 170°C for 40 minutes. Uncover, brush with oil, and bake for an additional 15-20 minutes until browned. Garnish with basil.
Notes
Nutrition Facts
(per serving)
Calories:
273 calories
Servings:
4 servings
Carbohydrates:
18 g
Fat:
18 g
Fiber:
6.7 g
Protein:
4.8 g
Sugar:
16 g
Meal Effort
Preparation:
25 minutes
Cook:
1 hrs 30 mins
Total:
1 hrs 55 mins