How to make
This dish has a rich taste of olive oil and aroma of garlic and herbs.
Vegetables
Preheat the oven to 480°F (250°C). Wash the eggplants, peppers and tomatoes and cut them into 2×2 cm pieces. Cut the onion. With the blade of a knife, lightly crush the garlic cloves with their peel, as well as the peeled cloves. Mix all of the ingredients (except the tomatoes) in a large gratin dish. Mix everything well.
Bake in the oven
Bake, reducing the temperature to 390°F (200°C), then cook, while stirring every twenty minutes. Add the tomatoes after twenty to thirty minutes. Cook between an hour and an hour and twenty minutes, until all of the vegetables are soft and golden in color.
Serving
Serve the ratatouille, warm with couscous or white rice or even roasted lamb leg (which can be served on a plate over the vegetables). It is even better to eat the ratatouille confit the next day cold - it will still be absolutely tasty.
