Ratatouille

 

A healthy and filling dish by roasting vegetable in tongue-licking tomato sauce, Ratatouille is a very known dish worldwide! It is a fabulous dish that would want anyone to go for seconds. It is also a vegetarian dish so this dish can suit everybody's happiness! This recipe of ratatouille is the Confit Byaldi version. It is because of these qualities that this dish is nine on the Top Ten Popular Foods in France! 

Ratatouille is a dish originating in Nice. The full name of the dish is Ratatouille Niçoise, which means 'to stir up'. It typically consists of tomato, onion, zucchini, garlic, bell pepper, eggplant and some combinations of leafy green herbs. One of the variations of ratatouille is confit byaldi.

Ingredients! 

For the spiraled vegetables:

1 Japanese eggplant, ends trimmed 

1 zucchini, ends trimmed 

1 yellow squash, ends trimmed 

4 Roma tomatoes, ends trimmed

For the tomato sauce:

2 tablespoons extra virgin olive oil 

1 sweet onion, diced 

1 red bell pepper, seeds and ribs removed, diced small

1 yellow bell pepper, seeds and ribs removed, diced small

4 cloves garlic, minced 

Salt and pepper, to taste

28 ounce (can) of crushed tomatoes 

6 leaves fresh basil, chopped

For the Herb Seasoning:

8 leaves fresh basil, chopped 

2 tablespoons chopped fresh parsley 

2 teaspoons chopped fresh thyme

1 clove garlic, minced

Salt and pepper, to taste

3 tablespoons extra virgin olive oil 

Instructions! 

1) Preheat the oven to 375°F

2) Slice the eggplant, zucchini, yellow squash and tomatoes into thin rounds, about 1/8 thin, the set aside. 

3) Make the sauce: Heat the olive oil in a 12 inch cast iron or oven safe pan over medium-high heat. Sauté the onion, garlic and bell peppers until soft, about 10 minutes. Season with salt and pepper then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat then add the basil. Stir once more,  then smooth the surface of the sauce with a spatula. 

4) Arrange the sliced vegetable in an alternating pattern (for example, eggplant, tomato, squash, zucchini) on top of the sauce in a spiral, from the outer edge to the middle of the pan, packing them in tightly. Season with salt and pepper. 

5) Cover the skillet with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetable are tender. 

6) In the meantime make the herb seasoning in a small bowl, mix herb seasoning ingredients together; pour over the cooked ratatouille. 

7) Serve on its own or with some crust bread to mop up the sauce. 

And voila! Your ratatouille is ready to be served. Share this fabulous dish with your friends and family! Enjoy! 

Ingredients and instructions sourced from www.bellyfull.net :

https://bellyfull.net/ratatouille-recipe/

Image sourced from fr.freepik.com