How to cook
Ratatouille is usually served as a side dish. But it can be a main dish with added pasta or bread. When shopping for vegetables, make sure they have the same diameter, so when you cut them, they will be arranged evenly.
Traditionally, all vegetables are sauteed separately before being placed in a dish or, as in this case, on a dough base and baked in the oven.
This version of Ratatouille is filling and wonderful as a main dish.
Slicing all of the vegetables evenly is key to making a good looking Ratatouille. This also ensures that everything is cooked evenly.
Cut the vegetables evenly into about two to three millimeter thin circles. Transfer them into a deep bowl with a little water and stew the vegetables until they are soft. This is for the version without eggplant.
While the vegetables are stewing, prepare the dough for the base of the Ratatouille pie. Pour flour into a bowl, I used a gluten-free mix (you use whatever you like) add the butter, salt, one egg yolk and a little milk, which you add a little of until the dough is formed.
Knead and refrigerate it for 30 minutes.
When the dough has set, roll it out with your hands or a rolling pin (whatever is best for you) and sprinkle it generously with grated mozzarella or yellow cheese.
Then arrange the stewed and cooled vegetables nicely.
Drizzle them with olive oil and sprinkle them with the spices - oregano, thyme and others of your choice.
Bake the Ratatouille in a preheated oven at 392°F (200 degrees) for 20 minutes or until it's fully baked.
Enjoy preparing and eating it!