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If you're a fan of vibrant colors and robust flavors, a French Ratatouille might just be your next culinary adventure. This stunning dish hails from the Provence region of France and is the perfect way to celebrate the bounty of the vegetable garden. A visual masterpiece and a palate pleaser, Ratatouille combines thinly sliced zucchini, eggplant, bell peppers, and tomatoes, all lovingly coated with a fragrant herby tomato sauce. Whether you’re looking to impress at a dinner party or simply craving a taste of Provencal cuisine, this dish promises to deliver a wholesome, plant-based delight that's a feast for both the eyes and the stomach.
Preheat the oven to 375°F (190°C).
Begin by preparing the sauce: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
Stir in the tomato paste and cook for another 2 minutes, releasing its sweetness.
Add in the chopped plum tomatoes and herbs de Provence, along with salt and pepper to taste. Let it simmer for 5-7 minutes until it thickens slightly, then set aside.
Slice the zucchini, eggplants, and bell peppers into thin, uniform rounds.
In a greased casserole dish, pour a thin layer of the prepared tomato sauce, spreading it evenly at the bottom.
Begin layering the vegetables in a circular pattern, alternating between zucchini, eggplant, bell peppers, and more tomatoes until the dish is filled.
Drizzle 2 tablespoons of olive oil over the arranged vegetables. Season with salt, pepper, and extra herbs de Provence.
Cover the dish with a parchment paper lid or foil and bake in the preheated oven for 30 minutes.
Remove the cover and bake for an additional 10-15 minutes, or until the vegetables are tender and have slightly browned edges.
Garnish with freshly torn basil leaves before serving.
