RATATOUILLE (CONFIT BYALDI)

Würzstoff, Toscana

vegan

main course

medium

Torben Ebert

INGREDIENTS FOR 4 PERSONS

2 yellow zucchinis
2 green zucchinis
2 thin eggplants
6 Roma tomatoes
200 g peeled peppers
1/2 bunch of thyme
1 onion
2 cloves of garlic
2 tablespoons TOMAMI Toscana (buy here)
1 tbsp light balsamic vinegar
1 tbsp maple syrup
1 tsp Tomami Seasoning Sauce (buy here)
5 tbsp olive oil

INSTRUCTIONS

Mix together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of Tomami Seasoning Sauce and 1 tablespoon of maple syrup. Pluck the leaves from a few sprigs of thyme, mix in and set aside (vinaigrette).

Prepare an ice bath and bring the water to the boil in a medium sized saucepan. Remove the tomatoes from the stalk, cut an “X” the bottom and put the tomatoes into the boiling water for about 15 seconds. Scoop out of the boiling water and immediately cool in ice water. Skin the tomatoes with a knife. Thinly slice one half and roughly chop the other half.
Finely dice the onion and garlic.

Bring the diced tomatoes, peeled peppers and 2 tablespoons of olive oil to the boil and simmer gently for about 10 minutes. Then puree while still warm with a hand blender. Pluck the thyme leaves and add to the sauce. Season with TOMAMI Toscana, salt and pepper.

Cut the eggplant, yellow and green zucchinis into thin slices using a slicer or knife. Preheat the oven to 160°C.

Spread the tomato sauce in a round roasting dish. Place the slices evenly in a circle on the tomato sauce. Season the vegetables with salt and pepper. Spread half of the vinaigrette over the vegetables before baking.

Bake on the middle rack in the oven for 50 minutes with a lid or aluminum foil. After 35 minutes, remove the lid and place onto the rack one level higher.

Take the delicious ratatouille out of the oven, pour over the remaining vinaigrette and serve immediately. Enjoy with a fresh French baguette!