Ratatouille ‘Italian style’

How to create the most colorful all-in-one dish ever?

Chop 1 big or 3 small eggplants in cubes. Put in a colander with salt and leave for at least 1h.

Chop 1 large or 2 smaller bell peppers (yellow for extra color). Mix with 1 chopped red onion, 1 spicy little pepper, 4 chopped garlic cloves. Add a drizzle of olive oil and 1 table  spoon of dried thyme. Put on baking paper on an oven tray.

Rinse and dry the eggplant. Put on baking paper. Mix with a drizzle of olive oil, 1 table spoon of dried basil and 400 grams chopped potatoes.

Heat the oven at 180°. Put the eggplant and potato mixture on a higher level than the mixture of bell pepper and onion. Stir now and again.

Slice 3 small courgettes. After ½ h add the courgettes and 200 grams of halved cherry tomatoes to the bell pepper.

After ¾ h mix everything in one oven dish. Season with pepper and salt. Spread 200 grams of mozzarella cubes and a few black olives. Put back in the oven until the mozzarella has melted.

Serve and enjoy the fusion between Italy and France.


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