Ratatouille | Cooked in Nature By the Lake

Delicately stewed vegetables work together with herbs to create complex flavors — this is not your typical ratatouille. Visit Men With The Pot on YouTube for more delicious videos.

Easy
SERVING: 6 People
TIME: 1 hr 5 min
COOKING TIME: 45 min
INGREDIENTS:
  • 3 large Tomatoes, diced
  • 1 Eggplant, thinly sliced
  • 1 Zucchini, thinly sliced
  • 4 glove Garlic, chopped
  • 1 large Onion, finely chopped
  • 1 medium Red Onion, thinly sliced
  • 1 large Sweet potato, thinly sliced
  • 1 large Potato, thinly sliced
  • 1/2 cup Olive oil
  • 2 tbsp Tomato paste
  • Salt and pepper, to taste
  • 1 tbsp Oregano
  • 1 handful Coriander, chopped
  • - Topping -
  • 1 cup Parmesan cheese
  • 1 tbsp Lemon zest
  • 1 tbsp Chili flakes
  • 2 Code fillets
DIRECTIONS:
Step 1
Step 1
Step 1
In skillet, heat ¼ cup of olive oil over medium heat. Add onion and garlic, and cook for 8-10 minutes until softened. Add tomatoes and tomato paste, and simmer until thickened, 10 minutes. Season with salt and pepper, oregano, and coriander. Remove from the heat.
Step 2
Step 2
Step 2
Arrange concentric circles of the vegetables, alternating between zucchini, red onion, potato, sweet potato and eggplant until you’ve arranged 2 tight circles, shingling more to fill the center.
Step 3
Step 3
Step 3
Drizzle with remaining ¼ cup olive oil and season with salt and pepper. Cover and cook for 30 minutes.
Step 4
Step 4
Step 4
In a bowl, mix together Parmesan cheese, lemon zest, and chili flakes.
Step 5
Step 5
Step 5
Add the cod fillets on top and cover with parmesan mixture. Cover and cook until tender and golden, for 15 minutes.
Step 6
Step 6
Step 6
Serve immediately. Enjoy!