Eggplant and Zucchini Ratatouille

Provencal stew of layered roasted vegetables with tomato sauce. No animal protein, low calorie, high fiber. Pairs well with any protein or can be eaten alone.

Ingredients

• 2 pieces medium eggplant
• 3 pieces medium zucchini
• 4 pieces globe tomatoes
• 1 piece yellow bell pepper
• 1 piece red onion
• 5 cloves garlic
• 400 grams crushed tomatoes (can)
• 1 teaspoon each thyme, rosemary, oregano
• 4 tablespoons olive oil
• 1 to taste salt, pepper, and sugar

Directions

1. Prepare a sofrito with finely chopped onion and garlic. Incorporate the crushed tomatoes and herbs. Reduce the sauce over medium-low heat for 15 minutes.
2. Pour the base sauce evenly over an ovenproof dish.
3. Slice the eggplant, zucchini, and tomatoes into uniform 3mm slices (you can use a mandoline for greater precision).
4. Arrange the vegetables in alternating layers in a circular pattern over the sauce, paying attention to the visual presentation.
5. Season with salt and pepper, add a pinch of sugar, and drizzle with virgin olive oil.
6. Cover tightly with aluminum foil and bake at 180°C (350°F) for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes until the edges are lightly caramelized.
8. Let it rest briefly before portioning and serve with its cooking juices.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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