This ratatouille can be used not only for bruschettas but also for tarts, fried eggs with ratatouille, as a side dish for meat, or pasta. Ratatouille can be stored in the refrigerator for 1-2 days or preserved like stew.
Ingredients
Ratatouille (makes 4 servings)
- Young onion, 1
- Extra virgin olive oil, 2 tablespoons
- Medium zucchini, 1
- Medium eggplant, 1
- Red bell pepper, 1
- Medium tomatoes, 2
- Garlic cloves, 3
- Honey, 1 tablespoon
- Dried thyme, 2 teaspoons
- Dried apricots, 4
For bruschettas
- Bread, e.g., sourdough
- Fresh herbs, e.g., thyme, basil, or oregano
- Chili flakes or fresh chili pepper
- Goat cheese (logs) or mozzarella, 200 g
- Honey and olive oil
Preparation
For the ratatouille, chop the onion and place it in a larger pot with olive oil. Sauté it, stirring occasionally, for about 6 minutes until translucent.
Add the diced vegetables one by one to the pot, sautéing each in turn: zucchini, eggplant, and bell pepper.
Blanch the tomatoes, peel them, dice, and add them to the pot. Bring to a boil.
Add the minced garlic, honey, and dried thyme. Season with salt and pepper, then cover the pot and simmer on medium heat for about 30 minutes.
Toward the end, add the diced dried apricots and cook uncovered for about 5 minutes to reduce excess liquid.
For the bruschettas, preheat the oven grill to medium or 210 degrees Celsius. Arrange the bread slices on a baking sheet and toast for about 3 minutes until crispy.
Top with ratatouille (without excess liquid) and goat cheese or mozzarella. Bake for about 3-4 minutes until the cheese melts.
Sprinkle with fresh herbs, chili pepper, and a mixture of honey and olive oil (1:1 ratio), seasoned with salt and pepper.
