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Ratatouille

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

2 hour(s)

Porções

6 servings

Stephanie Mendes

@veganbysteph
  • Ingredients
  • Recipe
  • Ripe Italian Tomatoes3 unit(s)
  • Onion1 unit(s)
  • Smoked paprika to taste
  • Olive oil to taste
  • Pepperoni Pepper to taste
  • Salt to taste
  • Minced Garlic Cloves3 unit(s)
  • Fresh Basil to taste
  • Red Pepper2 unit(s)
  • Eggplant, thinly sliced2 unit(s)
  • Green pepper1 unit(s)
  • Yellow pepper1 unit(s)
  • Zucchini, cut into thin slices1 unit(s)
  • Lemon pepper to taste
  1. First let's start with the homemade tomato sauce. In the Airfryer (or conventional oven) take the tomatoes cut in 4 to roast, along with ½ onion cut in half moon and seasoned with olive oil, paprika and salt. Bake at 180°C for approximately 30 minutes.
  2. While the tomatoes roast, take 1 pepper to smoke on the stove. Skewer the peppers with a fork and place on the stove at low temperature. Turn it around so it gets completely soft. If you burn the skin in some parts, don't worry! Well, we're not going to use it. After this process, remove the pepper skin and seeds, roughly chop and set aside.
  3. In a blender, add the peppers and roasted tomatoes. Whisk until you get the sauce.
  4. In a pan, heat the oil, add ½ chopped onion and garlic. Let it brown briefly. Then add the pepperoni pepper and the sauce.
  5. Stir everything to incorporate the sauce ingredients and add about 200ml of water. Lower the heat and let the sauce simmer. If the seasoning is to your liking, turn off the heat and finish with chopped fresh basil, to your liking.
  6. In one form, add your homemade sauce and spread all over it. It's good to have a good amount as the veggies will cook in the sauce! Then place your veggies in the standing pan (see recipe image). Interspersing all of them: peppers, eggplant, zucchini and so on, until the entire mold is filled.
  7. Cover with foil and bake for 30 minutes at 180°C and another 30 min without foil.

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