June marks the one year anniversary of the #guestchefseries and not that I´ve run out of friends, but this month I am actually repeating a guest chef. Meanting, you are now meeting my 97 year old Nonna again, this time for her delicious (and beautiful) ratatouille dish. We cooked it together a couple of weeks ago and then I reproduced it at home, in a prettier format, to share with you all as I think it´s the perfect dinner party recipe. And while it might look fancy it´s actually super easy to make! Keep reading…
Ingredients
(serves four)
an eggplant
two carrots
a red bell pepper
a green pepper
a zucchini
a red onion
two tomatoes
half a jar of tomato sauce
twp tbsp olive oil
a tbsp chopped basil
a tbsp chopped parsley
two garlic cloves
100g feta cheese
Instructions
1. Let´s start with the veggies. Chop the onion and tomatoes finely, peel the carrots and the zucchini and slice the carrots, zucchini, eggplant and peppers into thin-ish slices. Chop the basil.
2. Fry the chopped onion in an over proof pan (I used a cast iron skillet) over medium-high heat, along with a tablespoon of olive oil, until golden. Add the chopped tomatoes and the tomato sauce, season with salt and pepper and cook for five more minutes.
3. Arrange the sliced vegetables in alternating patterns on top of the sauce. I started with an eggplant slice, then zucchini, red pepper, carrot and green pepper, repeating it until forming concentric circles that cover the entire pan. Season with a pinch of salt and pepper.
4. Now for the herb seasoning: crush the garlic and mix with the chopped basil, parsley and a pinch of salt, a pinch of pepper and a tablespoon of olive oil. Season the veggies with this seasoning and cover with a tin foil before shoving in the pre-heated oven.
5. Bake at 200 degrees for 40 minutes, remove the foil and bake for another 20 minutes. Sprinkle feta cheese on top and serve!
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