Ratatouille
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Ratatouille à la "Petite Chef" became world-famous thanks to the animated movie of the same name, where vegetables are artfully arranged and gently baked in the oven. This elegant version of the Provençal classic combines simple ingredients into a dish that is light, flavorful, and visually stunning. With its Mediterranean herbs and oven-softened texture, it is not only delicious but also easy to digest – a beautiful example of Ayurvedic-compatible world cuisine.
Preparation time: 30 min / Baking time: 45 min
Use ghee instead of olive oil, steam the vegetables instead of baking them. Add fresh ginger and serve warm with tahini or fresh paneer.
The original version is suitable – just go easy on garlic and strong spices. Add cooling herbs like basil and fennel greens.
Use mustard seeds and chili for stimulation, and add a dash of lemon juice. Avoid extra oil and use a dry baking method instead.
Ingredients
1 small zucchini, sliced very thinly
1 small eggplant, sliced very thinly
2 tomatoes, thinly sliced
1 small yellow bell pepper, cored and finely sliced
1 small red bell pepper, cored and finely sliced
1 onion, finely chopped
1 garlic clove, finely chopped
2 tbsp olive oil (optionally replace with ghee)
1 tsp dried thyme
½ tsp dried rosemary
Salt to taste
Black pepper to taste
Optional: 1 tbsp tomato paste + 50 ml water for the base layer
Preparation
Preheat the oven to 180 °C (356 °F).
Wash and trim all vegetables, then slice them into very thin, uniform slices.
Grease a small ovenproof dish (e.g., tart dish) with olive oil.
Sauté the chopped onion and garlic in 1 tbsp oil or ghee until translucent. If using, mix in the tomato paste and water. Spread this mixture in the base of the baking dish.
Arrange the vegetable slices alternately (e.g., zucchini, eggplant, tomato, pepper) in a spiral or circular pattern in the dish.
Sprinkle with herbs, salt, and pepper. Drizzle the remaining oil over the top.
Cover with baking paper or a lid and bake for 30 minutes.
Uncover and bake for another 10–15 minutes until the vegetables are tender but hold their shape.
Let cool briefly before serving. Garnish with fresh basil.
Drizzle with a little ghee or olive oil before serving and garnish with fresh basil. Enjoy as a light main dish or side with basmati rice or millet.
VEGETABLES