Bine’s Best Ratatouille

The perfect dish - even for meat lovers. Rich, slow-cooked vegetables, a deep tomato base, and fragrant herbs come together into something comforting, balanced, and full of flavor.

Essential Ingredients

Vegetables

3 eggplants

1 yellow bell pepper

1 red onion

2 green zucchini

2 yellow zucchini

2 tomatoes

Sauce & Oils

1 can tomato sauce

Olive oil

Chili oil

Seasoning

Italian spice mixture (basil, oregano, rosemary, dried tomatoes)

Salt

Equipment

Glowen Raptor 1 Black Multi-Fuel Pizza Oven

Door for Glowen Raptor 1

Cutting and Serving Board

Firebox for Glowen Raptor 1

Baking Gloves

Step by Step Instructions

Roasting the Eggplants

• Preheat the oven to around 220°C using wood.
• Place 2 whole eggplants (leave the skin on) on a skillet and roast for 40–50 minutes, until soft and fully cooked through.
• Set the remaining eggplant aside for later use.

Preparing the Vegetables

• While the eggplants are roasting, dice the yellow bell pepper and red onion and place them in a bowl.
• Slice the green zucchini, yellow zucchini, remaining eggplant, and tomatoes into thin, even slices.
• Keep each vegetable in a separate bowl to make assembly easier.

Making the Sauce

• Once the eggplants are cooked, remove them from the oven and return the empty skillet to the oven to retain the heat.
• Peel the roasted eggplants, remove the stems, and roughly chop the flesh.
• Carefully remove the hot skillet from the oven and add a drizzle of olive oil.
• Add the diced bell pepper and red onion.
• Season with the Italian spice mixture, a touch of chili oil, salt, and pepper.
• Return to the oven and cook for a few minutes until slightly softened.
• Remove the skillet again, add the chopped roasted eggplant and tomato sauce, and mix well.

Assembly

• Arrange the sliced zucchini, eggplant, and tomatoes neatly over the sauce, alternating the vegetables to create an even pattern.
• Season lightly with salt, pepper, and a drizzle of olive oil.

Baking

• Return the skillet to the oven and bake for approximately 40 minutes.
• Cook until the vegetables are tender and lightly caramelized on top.