I love ratatouille so much. It is so delicious and colorful.
I have been making ratatouille for years, but today I feel like wiping it with bread.
I want it in the middle of the table for everyone to enjoy.
So ratatouille Dip, same ingredients, similar flavors, just with a slightly different process,
WHAT DO WE NEED?
For The tomato sauce
⅓ cup olive oil
3 soft ripe tomatoes
3 roasted red peppers
6 cloves of garlic
½ jalapeno (optional)
1 tablespoon sweet paprika
1 teaspoon smoked paprika
1 tablespoon of aleppo pepper, (if not available, a tablespoon of sweet paprika with ½ teaspoon of hot paprika)
For the Vegetables in a pan
¼ cup olive oil
1 large purple onion
2 tablespoons fresh thyme leaves
1 large zucchini
1 large tomato
1 eggplant in the oven (use its flesh)
1 potato (optional)
1 teaspoon of salt
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon aleppo pepper (if not available - put 1 teaspoon smoked paprika together with ½ teaspoon cayenne pepper)
For the oven a sprig of rosemary
HOW TO MAKE?
Heat oven to 200 celsius, 400f
Wrap the red peppers in parchment paper, and place on a baking sheet along with the eggplant (unwrapped)
Put in the oven for 40 minutes.
Remove from the oven, leave the peppers wrapped in paper, and let it cool.
In a rice pot that can go into the oven, blanch the tomatoes in boiling water for about 15 minutes.
Pour the water, and leave the water that accumulated from the tomatoes, after we poured
Set the tomatoes aside to cool so that it will be easy for you to peel them
Peel and leave the tomatoes in the pot, add 6 chopped garlic cloves along with sliced jalapeno, and olive oil.
With a puree mashing tool, mash the tomatoes together with the oil and garlic, add the spices, paprika, aleppo, cayenne, salt, pepper and smoked paprika, cook on medium-high heat for 25 minutes
Vegetables in a pan:
In a deep pan, over medium heat, put ¼ cup of olive oil with chopped purple onion and thyme leaves, sauté until the onion softens a bit
Cut the zucchini, tomato, potato into relatively small cubes, remove the core of the baked eggplant and add to the onion along with all the spices, paprika, cumin, alfo, salt and pepper
Mix everything until everything softens and turns into one, soft and beautiful paste
Combine the vegetables together with the tomatoes sauce, mix well and throw a sprig of rosemary on top
and put in the oven without a lid to a heat of 195 celsius, 400f for 40 minutes.
It's a wow-wow-wow-wow dip!
