Ratatouille with Provolone

Instructions

1. Step 1

   Preheat the oven to 200°C. Coat the inside of the baking dish with 1 tsp (5 ml) of the olive oil.

   Ingredients used: 5.0 ml Olive Oil

   Cookware: baking dish, oven

2. Step 2

   Heat the remaining 2 ¾ tbsp (40 ml) olive oil in the Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until beginning to soften.

   Timer: 6 min (fixed)

   Ingredients used: 300.0 gr Bell Pepper, 40.0 ml Olive Oil, 180.0 gr Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the eggplant, zucchini, and salt. Cook over medium heat, stirring occasionally, until the vegetables begin to soften and the eggplant loses its raw appearance.

   Timer: 8 min (fixed)

   Ingredients used: 450.0 gr Eggplant, 6.0 gr Salt, 300.0 gr Zucchini

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the garlic, tomato paste, thyme, and ground black pepper. Cook over medium heat, stirring continuously, until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Thyme, 12.0 gr Garlic, 2.0 gr Ground Black Pepper, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the tomatoes and their juices. Bring to a gentle simmer, then cook over low heat until the vegetables are tender and the sauce has thickened slightly.

   Timer: 15 min (fixed)

   Ingredients used: 600.0 gr Tomato

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Remove the pot from the heat and stir in the basil and red wine vinegar. Transfer the ratatouille to the prepared baking dish and spread it evenly.

   Ingredients used: 15.0 gr Basil, 15.0 ml Red Wine Vinegar

   Cookware: baking dish, Dutch oven, wooden spoon

7. Step 7

   Scatter the provolone evenly over the ratatouille. Bake at 200°C until the cheese is fully melted and the sauce is bubbling around the edges.

   Timer: 15 min (fixed)

   Ingredients used: 170.0 gr Provolone Cheese

   Cookware: baking dish, oven