Classic Provençal comfort, made cinematic. This confit byaldi ratatouille layers paper-thin aubergine, courgette, tomato and red pepper over a rich tomato base, then bakes at 180°C until the edges caramelise and the centre turns silky. Fresh basil, olive oil gloss, and that final reveal you can almost taste. Naturally vegetarian and gluten-free – perfect with crusty bread. Save this for your next Mediterranean night.
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Today, let’s make ratatouille, the French provincial dish that’s as beautiful as it is delicious. Start with a rich tomato base. Saute onion, garlic, and peppers in olive oil. Then add fresh tomatoes, canned tomatoes, and tomato puree. Season with thyme, oregano, sugar, salt, and pepper. Let it simmer until thick, then spread into a baking dish. Now, slice oagene, corette, tomato, and red pepper into thin rounds. Layer them over the sauce in a spiral, alternating colors until the dish is full. Drizzle with olive oil, sprinkle salt, pepper, and thyme. Then cover with foil. Bake at 180° C for 35 minutes. Uncover and bake another 20 minutes until tender and caramelized. Garnish with fresh basil and serve warm with crusty bread. Rustic, healthy, and bursting with Mediterranean flavor. This is ratuti at its finest. Full recipe with step-by-step method now on YouTube.
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