John Myers
Oven Ratatouille
The perfect oven ratatouille recipe with a picture and simple step-by-step instructions.
- 2 Shallots, cut into fine strips
- 2 Cloves of garlic, grated
- 2 tbsp Tomato paste
- 1 branch Rosemary, the needles finely chopped
- 1 branch Thyme, the plucked leaves
- 1 middle Eggplant fresh
- 1 middle Zucchino
- 6 Tomatoes
- 1 Buffalo mozzarella
- Pepper
- Salt
- Espelette pepper
- 6 tbsp Olive oil
- Cut the aubergine, courgette and tomatoes into slices approx. 2 mm thick.
- Heat 2 tablespoons of olive oil in a pan and sweat the shallots and garlic in it and add the tomato paste and stir-fry for about 3 minutes. Season with salt, pepper and Espelette pepper and then spread this on the bottom of a tart pan and spread half of the herbs on top and let cool for about 10 minutes.
- Then spread the zucchini slices, the aubergine slices and the tomato slices tightly together like a roof tile until the tart pan is full. Salt and pepper well and sprinkle the remaining herbs on top and drizzle with the remaining 4 tablespoons of olive oil. Then cover with aluminum foil and bake for 45 minutes in an oven preheated to 200 degrees.
- Now finely pluck the buffalo mozzarella – please do not cut it, otherwise it will not run so nicely and there will be thick flaps, and it does not look nice. Remove the aluminum foil from the mold and spread the torn mozzarella on it and then put it back in the oven for about 15-20 minutes, until the mozzarella has melted nicely and has taken on a nice color.
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