Preparation: 45 min.
Ingredients for
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2 eggplants
2 eggplants
2 eggplants
2 eggplants
2 eggplants
2 eggplants
2 eggplants
2 eggplants
2 eggplants
2 eggplants
2 zucchinis
2 zucchinis
2 zucchinis
2 zucchinis
2 zucchinis
2 zucchinis
2 zucchinis
2 zucchinis
2 zucchinis
2 zucchinis
2 onions, red
2 onions, red
2 onions, red
2 onions, red
2 onions, red
2 onions, red
2 onions, red
2 onions, red
2 onions, red
2 onions, red
1 bell bell pepper, yellow
1 bell bell pepper, yellow
1 bell bell pepper, yellow
1 bell bell pepper, yellow
1 bell bell pepper, yellow
1 bell bell pepper, yellow
1 bell bell pepper, yellow
1 bell bell pepper, yellow
1 bell bell pepper, yellow
1 paprika, geel
1 bell bell pepper, red
1 bell bell pepper, red
1 bell bell pepper, red
1 bell bell pepper, red
1 bell bell pepper, red
1 bell bell pepper, red
1 bell bell pepper, red
1 bell bell pepper, red
1 bell bell pepper, red
1 bell bell pepper, red
12 tomatoes, medium size
12 tomatoes, medium size
12 tomatoes, medium size
12 tomaten, middelgroot
12 tomatoes, medium size
12 tomatoes, medium size
12 tomatoes, medium size
12 tomatoes, medium size
12 tomatoes, medium size
12 tomatoes, medium size
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 cloves of garlic
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
6 sprigs of thyme, fresh
3 rosemary
3 rosemary
3 rosemary
3 rosemary
3 rosemary
3 rosemary
3 rosemary
3 rosemary
3 rosemary
3 rosemary
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About this recipe
With ratatouille from the oven, the vegetables retain their shape; in the pan, it quickly becomes a vegetable sauce. (Enough for six people)
You can read the full recipe on page 144 from Chez Pascale
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