Vegetarian French Ratatouille – Cook Veggies Separately, then Layer! | Cooking Show at Home

Welcome back to Cooking Show at Home! 🥕🍆
Today we’re making a **Vegetarian French Ratatouille** — a fresh take on the classic Provençal vegetable dish from Nice. Instead of the usual one-pot or strictly layered version, I’ll show you how to **cook the vegetables separately** (so each one reaches perfect doneness) and then **assemble them in layers** for a beautiful presentation and maximum flavour.

🔸 Full ingredients list & measurements below
🔸 Step-by-step directions (eggplant, zucchini, carrots/onion mix, red pepper, tomato sauce)
🔸 Tips for avoiding excess oil, keeping vegetables shape, and boosting flavour
🔸 Vegetarian / vegan friendly + perfect as a main dish or side.

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**Ingredients:**
2 large or 3 medium eggplants, cut into ½-inch rounds
2 large or 3 medium zucchinis, cut into ½-inch rounds
1 large onion
2 carrots, diced
2 sweet red peppers, seeded and chopped
1 (28-oz) can crushed tomatoes (use half)
2–3 fresh tomatoes, sliced
2 cups olive oil, plus more as needed
3–4 cloves garlic, minced
1 tablespoon sugar
Salt, black pepper, crushed red pepper, and herbs (thyme, basil, or herbes de Provence)
Optional: bay leaf

**Steps at a glance:**
1. Salt and drain eggplant → rinse & dry
2. Slice zucchini → fry in batches
3. Fry onion & carrot, then add red pepper → sauté
4. Add crushed tomato → blend to smooth sauce
5. Layer eggplant, zucchini, fresh tomato slices → cover and simmer
6. Serve hot or room temperature – delicious as a main or side.

**Why this version works so well:**
By cooking each vegetable separately, you allow each to retain its texture and flavour. Then layering them allows for a visually appealing dish without sacrificing taste.

Thanks for watching! And remember: by clicking the bell 🔔 you’ll never miss a new recipe.
See you next time — *au revoir*!

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