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Baked ratatouille


Baked ratatouille

Ingredients 21
Servings 4
Time 15 min

Ingredients

  • BRINJALS
  • 2-3
    large brinjals, sliced
  • coarse salt
  • 30
    ml
    olive oil
  • SAUCE
  • 15
    ml
    olive oil
  • 1
    onion, chopped
  • 4
    garlic cloves, chopped
  • 45
    ml
    tomato paste
  • 1
    can chopped tomatoes
  • 250
    ml
    chicken stock
  • 5
    ml
    dried thyme
  • 5
    ml
    sugar
  • salt and freshly ground pepper
  • RATATOUILLE
  • 6
    baby marrows, cut into thick pieces
  • 1
    red pepper, seeded and cut into rings
  • 2
    tomatoes, sliced
  • 6
    bay leaves
  • 15
    ml
    olive oil
  • salt and freshly ground pepper
 

Method

1 hour / standing: 15 min
 

Preheat the oven to 180°C. Grease a large baking sheet with olive oil. Keep a deep ovenproof dish or roasting pan handy.

1. Brinjals: Arrange the brinjal slices on a tray and sprinkle the coarse salt over. Leave to stand for 15 minutes, then rinse and pat dry.

2. Transfer to the baking sheet and drizzle the olive oil over. Roast for 15-20 minutes or until soft.

3. Sauce: In the meantime, heat the oil in a saucepan and fry the onion and garlic until fragrant. Add the rest of the ingredients and simmer for10 minutes.

4. Ratatouille: Transfer the sauce to the ovenproof dish. Arrange rows of brinjals, baby marrows, red pepper and tomato slices on the sauce.

5. Add the bay leaves, then drizzle the oil over. Season with salt and pepper. Cover with foil and bake for 20 minutes.

6. Remove the foil, then bake for another 10-15 minutes.

 

 

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