Ratatouille

Ingredients

• 250 ml water
• 1 teaspoon tomato puree
• 1 teaspoon Marmite (yeast extract)
• 3 tomatoes (ideally plum tomatoes)
• 1 eggplant
• 1 zucchini
• Dried thyme (rosemary or oregano also work)
• Olive oil, to taste
• Black pepper, to taste
• Salt, to taste

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of eggplant
• What to use instead of zucchini
• What to use instead of Marmite
• What to use instead of black pepper
• What to use instead of tomato puree
• What to use instead of tomatoes
• What to use instead of thyme

Instructions

1. Mix the water, Marmite and tomato puree to make a tomato sauce; if you want it thicker, add some flour.
2. Wash and dry all the vegetables.
3. Slice the tomatoes, eggplant and zucchini into thin rounds of the same or similar thickness (ideally with a mandoline).
4. Discard the ends of the vegetables (or save them to blend into another recipe) and use the rest.
5. To take the bitterness out of the eggplant, put it in a colander with plenty of salt, let it sweat for 30 minutes, then rinse well and drain.
6. Spread 200 g of the tomato sauce over the bottom of your baking dish (save the rest for another recipe).
7. Preheat the oven to 170°C (340°F).
8. Arrange the vegetables, alternating them (for example tomato, eggplant, zucchini), in concentric circles.
9. Season with oil, salt, pepper and thyme (or your chosen herb) to taste.
10. Cover the dish tightly with aluminum foil.
11. Bake for one hour, take it out, remove the foil and bake for another 20-30 minutes, until the vegetables are golden.

Nutrition facts

Approximate, per serving (about 250 g). Calculated with data from USDA FoodData Central.