FranceWatch how it’s made
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Ingredients (10)
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Method
Slice all the vegetables (aubergine, courgettes, peppers, tomatoes) into thin rounds of roughly equal thickness (the famous presentation from the film “Ratatouille”), or cut them into medium dice for the quicker traditional version.
Make the sauce base: sauté the onion and garlic in the olive oil until soft, then add the chopped tomatoes, sugar and salt and cook for 10 minutes until you have a thick sauce. Spread it over the bottom of a ceramic baking dish.
Arrange the aubergine, courgette, pepper and tomato slices alternately in a neat spiral over the sauce. Drizzle with olive oil and sprinkle with fresh herbs, salt and pepper.
Cover the dish with foil and bake in an oven preheated to 180 °C for 40 minutes, then uncover and bake for a further 20 minutes until the vegetables are completely tender and lightly caramelised at the edges.
Let the dish rest for 10 minutes before serving. Serve warm or lukewarm, as a vegetarian main course or as a side for grilled meats.
