Ratatouille À La Claire

IngredientsPrint recipe

(For 6 people)

• 1 eggplant
• 1 orange bell pepper
• 1 yellow bell pepper
• 3 zucchinis
• 3 tomatoes
• 1 medium potato
• 1 onion
• 5 garlic cloves
• 1 (14.5 oz) can diced tomatoes
• 2 Tbsp olive oil + more to drizzle
• 2 Tbsp herbes de Provence
• 1 bay leaf
• Salt & pepper to taste
• 1 Tbsp water
• Shredded mozzarella
• Grated parmesan cheese for decoration (optional)

Instructions

1. Preheat oven to 400°F.
2. Roughly dice all the vegetables.
3. Crush the garlic cloves with a knife.
4. Heat 2 Tbsp olive oil in a skillet over medium-high heat. When hot, add the eggplant and sauté until just tender (about 5 minutes). Turn off heat and set aside.
5. Place all the cut vegetables and the diced tomatoes with their juice in a large dish and stir to combine.
6. Add the herbes de Provence, the bay leaf, garlic, salt & pepper. Generously drizzle with olive oil and stir to combine.
7. Bake for 1 hour.
8. After an hour, add water, cover with aluminum foil, and bake for 30 more minutes.
9. Remove aluminum foil and stir. Sprinkle with mozzarella cheese and bake for about 20-25 minutes or until cheese is melted and golden-brown.
10. Serve with polenta.
11. Sprinkle with grated parmesan cheese for decoration (optional).