Kitchen appliances and utensils
- cutting board; w
- knife;
- teaspoon and tablespoon;
- bowls;
- pan; scapula;
- kitchen stove;
- blender
- baking dish;
- food foil;
- oven.
Ingredients
- Eggplant - 2 pcs.
- Tomatoes - 7 pcs.
- Zucchini - 1 pc.
- Onion - 1 pc.
- Sweet pepper - 2-3 pcs.
- Salt to taste
- Sugar - 2 tsp.
- Provencal herbs - 2 tsp.
- Garlic - 3-4 cloves
- Olive oil - as needed
- Ground black pepper - to taste
Step cooking
- We cut 2 eggplants into very thin circles.
- Put in a bowl, sprinkle with salt, mix.
- Cut into small cubes 2-3 sweet peppers.
- Heat a little olive oil in a pan and spread pepper there. Cover and fry.
- Finely chop the onion and send it to the pepper. Fry under the lid.
- On 3 tomatoes, make cross-shaped incisions, put them in a bowl and pour boiling water for several minutes.
- Remove the peel from the tomatoes, cut into small cubes and send to the pan. Stew vegetables until soft.
- Salt the sauce: 0.5 tsp will be enough salt. Also add 2 tsp. Sahara. Pour 1 tsp. Provencal herbs. Grind 2 cloves of garlic and also add to the sauce. Pepper to taste, mix. Grind the vegetable mass with a blender. The sauce is ready.
- Peel the zucchini and cut into thin circles. We wash eggplants with running water.
- Thinly cut 4 tomatoes.
- Pour sauce into the bottom of the baking dish.
- We spread the vegetables, following the order: zucchini, tomato, eggplant. So fill the whole form.
- Cut 1-2 cloves of garlic, spread on vegetables.
- Sprinkle with Provencal herbs (1 tsp.).
- Pour olive oil - about 1 tbsp. l
- We cover the form with foil and set it in the oven, heated to 180ºС. Ratatouille will be baked for about an hour - until the vegetables are soft.
Video recipe
All the nuances of preparing vegetables, sauce, the rules of baking ratatouille, which taste great, can be viewed in detail in the video.
We are waiting for your feedback, dear readers. Write what impression the proposed recipe made on you. Do you like the rich vegetable taste of ratatouille?
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