Ratatouille confite au four

Name: Ratatouille confite au four
Total time: 90 min
Yield: Serves 6
Cuisine: Provence
Ingredients: 3 medium eggplants; 4 zucchini; 2 red bell peppers; 2 yellow bell peppers; 6 firm tomatoes; 3 yellow onions; 8 garlic cloves; 1 bouquet garni (thyme, bay leaf, rosemary); 1 bunch of fresh basil; 10 tbsp extra-virgin olive oil; 2 tsp sugar; 1 tsp herbes de Provence; 1 tsp fine salt; 1 tsp freshly ground pepper

Slow-roasted oven ratatouille

⏱ 90 minServes 6Easy180 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

3medium eggplants
4zucchini
2red bell peppers
2yellow bell peppers
6firm tomatoes
3yellow onions
8 clovesgarlic
1bouquet garnithyme, bay leaf, rosemary
1bunch of fresh basil
10 tbspextra-virgin olive oil
2 tspsugar
1 tspherbes de Provence
1 tspfine salt
1 tspfreshly ground pepper

3 medium eggplants
4 zucchini
2 red bell peppers
2 yellow bell peppers
6 firm tomatoes
3 yellow onions
8 cloves garlic
1 bouquet garni thyme, bay leaf, rosemary
1 bunch of fresh basil
10 tbsp extra-virgin olive oil
2 tsp sugar
1 tsp herbes de Provence
1 tsp fine salt
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large baking dish (35 cm / 14 in)

03 — Method

Preheat the oven to 160 °C (325 °F) fan for slow roasting. Wash all the vegetables. Cut the 3 eggplants into even 2.5 cm (1 in) cubes, skin on. Salt them in a colander and let drain for 30 minutes.
Cut the 4 zucchini into 2.5 cm (1 in) cubes, skin on. Seed the 4 bell peppers and cut into 3 cm (1 in) pieces. Quickly peel the 6 tomatoes and cut into wedges.
Peel the 3 yellow onions and cut into large pieces. Leave the 8 garlic cloves whole and unpeeled for slow roasting.
Rinse the eggplant and pat dry. In the very large baking dish, combine all the vegetables: eggplant, zucchini, peppers, tomatoes, onions and whole garlic cloves.
Drizzle with the 10 tbsp of extra-virgin olive oil. Sprinkle with the sugar, herbes de Provence, salt and pepper and toss gently with your hands to coat.
Tuck the bouquet garni (thyme, bay leaf, rosemary) into the middle so it flavors everything as it cooks.
Roast for 2 hours at 160 °C (325 °F), stirring gently every 30 minutes. It’s ready when the vegetables are meltingly soft and coated in the reduced, fragrant oil.
Let rest for 30 minutes so the flavors meld. Remove the bouquet garni and scatter half the fresh basil over. Serve warm or cold with a drizzle of olive oil and the rest of the basil.