Ratatouille Recipe


  • 2 eggplants
  • 2 zucchini
  • 2 potatoes
  • 2-3 sprigs of rosemary
  • 1/2 tablespoon of olive oil
  • 1 tablespoon of black pepper
  • 1 tablespoon of thyme
  • 1 tablespoon of paprika
  • Salt
  • 1 cup of warm water
  • Greaseproof paper

For the sauce;

  • 2 grated tomatoes
  • 2 green peppers finely chopped
  • 1 onion chopped
  • 1 clove of garlic grated
  • 3 tablespoons of olive oil
  • 1 tablespoon of tomato paste
  • 1 tablespoon of vinegar
  • 1 teaspoon vinegar
  • 1 teaspoon sugar
  • 1 tablespoon of black pepper
  • Salt

Preparation Of

Slice the eggplants into thin rounds. Soak in water for 15 minutes. Drain and dry the water. Peel and thinly slice the potatoes. Slice the zucchini and tomatoes into thin rounds. In a large bowl, add the vegetables, olive oil and spices and mix. Put olive oil in the pan, add onion, garlic and pepper and fry. Add the tomato paste and continue frying for 2-3 more minutes. Add the tomato grater, vinegar, sugar and spices and mix. Take it off the stove after 2-3 minutes. Pour the sauce on the bottom of the baking dish and spread. Arrange the vegetable slices on it back to back in a mixed order. Add the remaining sauce from the vegetables. Add the water and add the rosemary to it. Wet the wax paper and squeeze out the water. Cover it over the food and squeeze it from the sides. Bake in preheated 200 degrees for 20-35 minutes. Let’s take the greaseproof paper from it and bake it for another 10 minutes so that they are browned. Enjoy your meal.

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