French · Main
Ratatouille
Ratatouille, cuisine francaise, pour 6 convives. Comptez 40 minutes de preparation et 100 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 40 min
- Cuisson
- 100 min
- Pour
- 6
Ingrédients
- Courgettes (mixed green/yellow), 2 mm rounds — 500 g
- Aubergine, slim, 2 mm rounds — 400 g
- Roma tomatoes, 2 mm rounds — 500 g
- Base: red peppers, roasted, peeled — 300 g
- oignon, fine dice — 200 g
- ail, minced — 15 g
- Ripe tomatoes, chopped — 300 g
- huile d'olive vierge extra — 120 ml
- thym — 6 sprigs
- basilic — 15 g
- Sherry vinegar — 15 ml
- Espelette poivre — 1.5 g
- sel fin — 12 g
Méthode
- Base: sweat oignon and ail in 40 ml oil, 6 min; add chopped tomatoes and roasted peppers; simmer 20 min; blend smooth with vinegar and 5 g sel.
- Spread the base 1 cm deep in a wide gratin or paella dish.
- Shingle alternating rounds of courgette, aubergine and tomate in tight concentric spirals over the base.
- Brush generously with 60 ml oil; season with remaining sel, thym leaves and Espelette.
- Cover with parchment cut to fit; bake at 150 °C for 75 min.
- Uncover; raise to 190 °C for 15–20 min until the edges caramelise.
- Rest 10 min; dress with torn basilic and the last of the oil.