Classic Ratatouille

• porções: 4 servings
• tempo ativo: 40 minutes
• tempo total: 1 hour 25 minutes

Ingredientes

1 large onion, finely chopped

2 garlic cloves, thinly sliced

1 cup (240g) tomato purée (not concentrate)

¼ tsp oregano

¼ tsp crushed red pepper flakes

2 tbsp extra vergin olive oil

1 small eggplant

1 zucchini

1 yellow squash

1 long red bell pepper

few sprigs fresh thyme

black pepper, freshly ground, to taste

salt, to taste

Instruções

Preheat the oven to 350°F (180°C).

Cover the bottom of a cast-iron baking dish with tomato purée. Add garlic, onion, oregano, crushed red pepper flakes, and a tablespoon of olive oil. Season with salt and pepper.

Clean and prepare the vegetables, cutting the top and bottom of the eggplant and zucchini. Trim the top of the pepper and remove the seeds and the membranes. Slice all the vegetables very thinly with a knife or use a mandolin.

Arrange the vegetable slices concentrically from the outer edge to the inside of the baking dish, overlapping slightly and alternating vegetables. Brush the remaining olive oil over the vegetables and season generously with salt and pepper. Sprinkle the fresh thyme over the dish, and cover with parchment paper.

Bake for about 45 minutes until the vegetables are cooked but not browned and the tomato sauce is bubbling up around the edges.

Serve with either some crusty baguette, polenta, or couscous, topped with a piece of goat cheese.