Ingrediente pentru sos:

·       1 ardei gras rosu;

·       1 ceapa medie;

·       3 catei de usturoi;

·       300 grame rosii foarte coapte;

·       1 lingura pasta de tomate;

·       2 linguri ulei de masline;

·       1/2 lingurita cimbru uscat;

·       1/2 lingurita oregano uscat;

·       1/2 lingurita busuioc uscat;

·       1 varf rozmarin uscat;

·       1/4 lingurita piper negru proaspat macinat;

·       Sare, dupa gust.

Ingrediente pentru legume:

·       1 vanata;

·       1 dovlecel verde;

·       1 dovlecel galben;

·       1 ardei gras rosu;

·       1 ardei gras verde;

·       1 ardei gras galben;

·       1 ceapa alba;

·       1 ceapa rosie;

·       3 rosii;

·       2 linguri ulei de masline;

·       1/2 lingurita cimbru uscat;

·       Piper negru proaspat macinat;

·       Sare, dupa gust.

Timp de preparare: 2 ore 30 minute

Portii: 4

Mod de preparare:

Incalzeste cuptorul la 220°C. Pune ardeiul gras rosu destinat sosului intr-o tava si coace-l timp de aproximativ 20 de minute, pana cand coaja se innegreste. Scoate ardeiul din cuptor, pune-l intr-un bol si acopera-l timp de 10 minute. Curata apoi coaja, indeparteaza cotorul si semintele si taie pulpa in bucati.

Pentru sos, incalzeste cele 2 linguri de ulei de masline intr-o tigaie si adauga ceapa medie tocata marunt. Gateste la foc mic timp de 10 minute, pana cand ceapa devine moale si translucida. Adauga cei 3 catei de usturoi tocati marunt si pasta de tomate si continua gatirea timp de aproximativ un minut, amestecand permanent. Adauga rosiile foarte coapte, taiate in cuburi, ardeiul copt, cimbrul, oregano, busuiocul, rozmarinul, piperul negru si sare dupa gust. Fierbe sosul la foc mic timp de 20 de minute, amestecand periodic, pana cand sosul devine dens. Paseaza apoi sosul cu blenderul pana devine fin si omogen. Ajusteaza cantitatea de sare si piper, daca este necesar.

Spala si usuca toate legumele. Taie vanata, dovlecelul verde, dovlecelul galben si cele 3 rosii in felii subtiri, de aproximativ 2-3 mm. Taie ardeiul gras rosu, ardeiul gras verde si ardeiul gras galben in rondele subtiri, dupa ce ai indepartat cotoarele si semintele. Curata ceapa alba si ceapa rosie si taie-le in rondele subtiri. Pentru un aspect uniform si o coacere echilibrata, incearca sa tai toate legumele la dimensiuni apropiate.

Presara putina sare peste feliile de vanata si lasa-le sa stea aproximativ 15 minute, apoi tamponeaza-le bine cu servetele de hartie pentru a indeparta lichidul eliminat.

Redu temperatura cuptorului la 160°C. Intinde sosul uniform pe fundul unui vas rotund, cu diametrul de aproximativ 24-26 cm. Aseaza alternativ feliile de vanata, dovlecel verde, dovlecel galben, rosie, ardei rosu, ardei verde, ardei galben, ceapa alba si ceapa rosie. Repeta ordinea pana cand vasul este umplut. Aseaza legumele usor inclinate, apropiate unele de altele, astfel incat sa se sustina si sa se coaca uniform.

Stropeste legumele cu cele 2 linguri de ulei de masline si presara deasupra cimbrul uscat, piper negru proaspat macinat si sare dupa gust. Acopera vasul cu o bucata de hartie de copt taiata la dimensiunea acestuia, astfel incat hartia sa stea cat mai aproape de suprafata legumelor.

Coace ratatouille-ul la 160°C timp de aproximativ 75 de minute, pana cand legumele devin fragede, dar isi pastreaza forma. Indeparteaza hartia de copt, creste temperatura cuptorului la 190°C si continua coacerea timp de 20 de minute, pana cand marginile legumelor devin usor rumenite. Lasa ratatouille-ul sa se odihneasca aproximativ 15 minute inainte de servire.

Bon appetit!

Ingredients for the sauce:

• 1 red bell pepper;

• 1 medium onion;

• 3 garlic cloves;

• 300 grams very ripe tomatoes;

• 1 tablespoon tomato paste;

• 2 tablespoons olive oil;

• 1/2 teaspoon dried thyme;

• 1/2 teaspoon dried oregano;

• 1/2 teaspoon dried basil;

• 1 pinch dried rosemary;

• 1/4 teaspoon freshly ground black pepper;

• salt, to taste.

Ingredients for the vegetables:

• 1 eggplant;

• 1 green zucchini;

• 1 yellow zucchini;

• 1 red bell pepper;

• 1 green bell pepper;

• 1 yellow bell pepper;

• 1 white onion;

• 1 red onion;

• 3 tomatoes;

• 2 tablespoons olive oil;

• 1/2 teaspoon dried thyme;

• freshly ground black pepper, to taste;

• salt, to taste.

Preparation time: 2 hours and 30 minutes

Servings: 4

Method of preparation:

Preheat the oven to 220°C. Place the red bell pepper intended for the sauce on a baking tray and roast it for approximately 20 minutes, until the skin becomes blackened. Remove the pepper from the oven, place it in a bowl and cover it for 10 minutes. Peel off the skin, remove the stem and seeds, then cut the flesh into pieces.

To prepare the sauce, heat the 2 tablespoons of olive oil in a frying pan and add the finely chopped medium onion. Cook over low heat for 10 minutes, until the onion becomes soft and translucent. Add the 3 finely chopped garlic cloves and the tomato paste, then continue cooking for approximately 1 minute, stirring continuously. Add the very ripe tomatoes, cut into cubes, together with the roasted pepper, thyme, oregano, basil, rosemary, black pepper and salt to taste. Simmer the sauce over low heat for 20 minutes, stirring occasionally, until it becomes thick. Blend the sauce until smooth and homogeneous. Adjust the amount of salt and pepper, if necessary.

Wash and dry all the vegetables. Cut the eggplant, green zucchini, yellow zucchini and the 3 tomatoes into thin slices, approximately 2-3 mm thick. Remove the stems and seeds from the red, green and yellow bell peppers, then cut them into thin rings. Peel the white onion and red onion and cut them into thin rings. For an even appearance and uniform cooking, try to cut all the vegetables into similar-sized slices.

Sprinkle a small amount of salt over the eggplant slices and leave them to rest for approximately 15 minutes. Pat them dry thoroughly with paper towels to remove the released moisture.

Reduce the oven temperature to 160°C. Spread the sauce evenly over the bottom of a round baking dish approximately 24-26 cm in diameter. Arrange the slices alternately in the following order: eggplant, green zucchini, yellow zucchini, tomato, red bell pepper, green bell pepper, yellow bell pepper, white onion and red onion. Repeat the pattern until the dish is filled. Position the vegetables at a slight angle and close together so that they support one another and cook evenly.

Drizzle the vegetables with the 2 tablespoons of olive oil, then sprinkle the dried thyme, freshly ground black pepper and salt to taste over the top. Cover the dish with a piece of baking parchment cut to fit its size, positioning it as close as possible to the surface of the vegetables.

Bake the ratatouille at 160°C for approximately 75 minutes, until the vegetables are tender but still retain their shape. Remove the baking parchment, increase the oven temperature to 190°C and continue baking for another 20 minutes, until the edges of the vegetables are lightly browned. Allow the ratatouille to rest for approximately 15 minutes before serving.

Bon appétit!