tagAlt.ratatouille 5316205

Oven-baked Colorful Ratatouille with Potatoes, Aubergines, Zucchini and Potatoes

Are you inspired by Ratatouille, the cartoon featuring a mouse who wants to become a chef? Here is the recipe which made it famous!

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Make oven-baked colorful ratatouille with potatoes, aubergines, zucchini and potatoes! 

if you like cartoons, you’ve probably watched the world-famous cartoon with the same title, Ratatouille, in which this amazing dish is prepared.

It is colorful, impressive to look at and absolutely delicious. What's even better, is that it's healthy, vegetarian, and really easy to make!

Turning on the oven in hot weather might seem like a bit of a stretch, but your seasonal veggies are waiting to be cut into slices and put to rest on a bed of scrumptious tomato sauce, trust us!

Important note: if you want your ratatouille to look amazing, make sure to buy the veggies more or less of the same size.

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Ingredients

for 8 servings

Ratatouille Ingredients

  • Extra-virgin olive oil 2 table-spoon
  • Onion
  • Garlic Cloves 4
  • Salt and Pepper as needed
  • Canned tomato 800 grams
  • Basil (Leaves) 10
  • Eggplant 2
  • Tomato 6
  • Potatoes 4
  • Zucchini 2

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Lugana DOC Wine

0.75l

Pale straw yellow color with greenish reflections. Floral scents and graceful taste.

View product

Preparation

for 8 servings

Step

1

Of 3

Preparare la salsa di pomodoro

Preriscaldare il forno a 190C-350F

Scaldare l'olio d'oliva sul fuoco in una padella da forno di 30 cm a fuoco medio-alto.

Nota: se non avete una padella adatta al forno, preparate la salsa in una pentola e poi trasferitela in una teglia rotonda prima di metterla in forno.

Soffriggere la cipolla e l'aglio fino a quando sono morbidi, circa 10 minuti. Condire con sale e pepe, poi aggiungere i pomodori pelati.

Mescolare fino a quando gli ingredienti sono completamente mescolati. Togliere dal fuoco e aggiungere il basilico. Lisciare la superficie della salsa con un cucchiaio o una spatola.  

Step

2

Of 3

Prepare the Veggies and add to Ratatouille

Slice the eggplant, tomatoes, potatoes, and zucchini into approximately 1mm-thick slices, then set aside.

Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, potato, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.

Step

3

Of 3

Bake the Ratatouille

Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

Serve while hot as a main dish or side.

Extra bonus: Ratatouille is also amazing the next day--cover with foil and reheat in oven at 350˚F - 180˚C for 15 minutes.

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Lugana DOC Wine

0.75l

Pale straw yellow color with greenish reflections. Floral scents and graceful taste.

View product

...Great Italian Goddies!

Lugana DOC Wine

0.75l

Pale straw yellow color with greenish reflections. Floral scents and graceful taste.

View product

Lugana DOC Wine

0.75l

Pale straw yellow color with greenish reflections. Floral scents and graceful taste.

View product

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