Ratatouille

Prep. Time: 20 min - Cook Time: 40 min - Total Time: 60 min - Yield: 4 servings

Ingredients

  • 500 g cherry tomatoes, sliced

  • 1/2 cup tomato paste

  • 3 spring onions, finely chopped

  • 4 garlic cloves, minced

  • 1 eggplant, sliced

  • 1 yellow zucchini, sliced

  • 1 green zucchini, sliced

  • 1 red bell pepper, sliced

  • 20 basil leaves

  • 1½ tbsp. butter, finely chopped

  • 500 ml heavy cream

  • 4 tbsp. cornstarch

  • Kosher salt

  • 1 tsp. freshly-ground black pepper

  • 1 tsp. rosemary powder

  • 1 tbsp. parsley powder

  • 1 tsp. chili flakes

  • 1 tsp. paprika powder

  • 1/2 cup olive oil + 1 tbsp. to drizzle

Instructions

  1. Preheat the oven to 170 C.

  2. Heat a round saucepan (backing dish) with the oil over medium heat and sautée onion and garlic cloves.

  3. Add the tomatoes and basil leaves and cook until soft.

  4. Incorporate heavy cream, salt, pepper, paprika powder, rosemary powder, parsley powder, tomato paste and let it cook for 20 minutes.

  5. Arrange towards the center (in the backing dish and over the sauce) alternating slices of zucchini, eggplant, zucchinis and red bell pepper.

  6. Top the spiral with fresh ground pepper, 2 tbsp. olive oil, and salt.

  7. Cover with parchment paper and bake for 40 minutes or until the vegetables are tender.

  8. Serve right away and enjoy :)

Natalia Rojas