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Ratatouille Mandala


French-Provencal stewed vegetable dish originating from Nice and sometimes referred to as ratatouille niçoise.
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French-Provencal stewed vegetable dish originating from Nice and sometimes referred to as ratatouille niçoise....

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Cook time30 minYield4 serving


Ingredients

  • Vegetables:
  • 2 eggplants
  • 6 tomatoes
  • 2 yellow pumpkins
  • 2 zucchini
  • Sauce:
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • salt, to taste
  • pepper, to taste
  • 1 can of crushed tomatoes
  • 2 tablespoons chopped fresh basil (8-10 leaves)
  • Herbs:
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon garlic, ground
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons olive oil

Cooking guidelines

Preheat the oven to 190 ° C. Cut the eggplant, tomatoes, gourd and zucchini into about 1 mm circles and set aside.

Prepare the sauce. Fry onions, garlic and peppers until soft for about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until ingredients are fully connected.

Remove from the stove and add the basil. Mix well and level the surface nicely.

Fan the slices of vegetables on top of each other in the order of eggplant, tomatoes, gourd, zucchini. Insert the fans from the outer edge of the pan to the center. Put on the sauce until a beautiful mandala is formed. Season with salt and pepper.


  • Chef: Adela
  • Published:

Category: Vegetarian

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