Ratatouille is a traditional French Provençal stewed vegetable dish, it’s rich with the colour and flavour of colourful vegtables, herbs and spices. Its warm and inviting aroma is what I love most about this dish.This is a perfect dish for vegetarians and vegans, or simply for those who love vegetables.
What you’ll need:
A simple oven dish, depending on the amount you want to cook, I used one that’s not too big, nor too small.
- Half a can of tomato paste
- 1/2 an onion *chopped*
- 1 tbsp of olive oil
- 1/4 cup of water
- Salt & ground black pepper
- 1 small aubergine, thinly sliced
- 1 courgette, thinly sliced
- 1 red bell pepper and 1 yellow bell pepper, cored and thinly sliced
- 3 tbsp of olive oil to taste
- few leaves of coriander *chopped*
- 1/4 cup of minced garlic or chopped garlic
- Preheat the oven to 190°
- Spread the tomato paste into the bottom of the oven dish
- Sprinkle with onion and garlic, 1 tbsp of olive oil and water, mix until everything is combined
- Season with salt and ground black pepper
- Arrange the vegetables, (Aubergine, courgette, yellow pepper, red pepper) starting at the outer edge of the dish and working towards the center overlapping the slices to show the colour.
- Drizzle vegetables with 3 tbsp of olive oil and season with salt and black pepper
- Sprinkle with coriander and cover with parchment paper cut to fit inside.
- Bake in the preheated oven until the vegetables are roasted and tender for 45 minutes.
This dish was inexpensive and ever so easy to make. Ratatouille can be served with brown rice, couscous or bread.