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A sunny recipe that will convince even the purists of Nice

A sunny recipe that will convince even the purists of Nice

An iconic dish of fine gastronomy, ratatouille brightens our plates all summer long. We like to put this version in the oven.

For some, ratatouille is reminiscent of a summer vacation. For others, family memories. To make the most of the season idleness, we choose the option to put in the oven. An alternative that is as tasty as it is practical, requiring only twenty minutes of preparation. Composed of a tomato sauce seasoned with fresh basil, where slices of eggplant, zucchini and tomato are placed in a rosette, the secret to its success lies in the choice of ingredients; “It is important to choose a tomato that is full and without pip, like the beef heart variety or Roma, with a more elongated shape,” said José Orsini in an article about the secrets of Provençal ratatouille. As for zucchini, the restaurateur at Bistrot du Port (1) in Nice recommends choosing trumpets, the seedless variety, ideal for melting in your mouth. Baked ratatouille, enjoyed with a plain fried egg or served alongside a nice piece of tuna, is the new high-season comfort food. To your stove.

Baked ratatouille recipe

For vegetables

  • 2 eggplants
  • 6 Roma tomatoes
  • 2 yellow zucchini
  • 2 zucchini

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For the sauce

  • 1 chopped onion
  • 2 tsp olive oil
  • 4 cloves of garlic, chopped
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • Salt and pepper
  • 875 g of chopped tomatoes
  • 2 tablespoons chopped basil (8 to 10 leaves)

For seasoning herbs

  • 1 tsp chopped garlic
  • 2 tablespoons chopped basil (8 to 10 leaves)
  • 2 tbsp chopped parsley
  • 2 tsp fresh thyme
  • Salt and pepper
  • 4 tsp olive oil

Prepare the sauce

Preheat the oven to 190°C. Cut the eggplants, tomatoes and zucchini into 5 mm thick slices. Heat 2 tablespoons of olive oil in a 30 cm diameter ovenproof pan. Fry onion, garlic and pepper until soft. Season with salt and pepper, then add the chopped tomatoes. Mix. Turn off the heat and add the basil. Stir again, then smooth the surface of the sauce with a spatula.

Prepare the vegetables

Cut the tomato, eggplant and zucchini into strips. Arrange the vegetable slices on the sauce in concentric circles, starting from the edges and alternating. Add salt and pepper.

Cooking and grooming

Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and continue cooking for 20 minutes until the vegetables are tender. Mix the herb seasoning ingredients and sprinkle over the cooked ratatouille. Serve this ratatouille warm as a main course or as a side dish.

(1) Le Bistrot du Port, 28 Quai Lunel, 06300 Nice. Phone: 04.93.55.21.70.

Source: Le Figaro

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