Ratatouille -traditional vegetable dish of Provencal cuisine

Ratatouille -traditional vegetable dish of Provencal cuisine

Cooking time: 30 minutes

eggplant — 1 pc.
mixture of 5 peppers
zucchini — 1 pc.
tomato — 3 pcs.
olive oil
carrots — 1 pc.
garlic — 1 clove
onions — 1 pc.
olive oil with spices — 2 tbsp. l
mashed tomatoes — 200 g

Cooking method:

  1. Cut the eggplant into circles, fill with salted water, add the zucchini mugs, let lie in the water. Cut the tomatoes in half rings.
  2. Prepare the sauce. Cut the carrots into thin slices, chop the garlic, 1/2 chop the onion into strips. We spread the chopped carrots, onions and garlic in a saucepan with aromatic olive oil, fry.
  3. Add the leaves of rosemary and thyme, chopped basil and coarsely chopped half of the tomato. Add a little more oil, grated tomatoes in our own juice, salt, add sugar, stew, punch the sauce in a blender and warm up a little.
  4. We put the mugs of eggplant, zucchini and slices of tomatoes on an overlap on a baking sheet with parchment. Salt, pepper, sprinkle with olive oil without spices. Bake in the oven, heated to a temperature of 200 degrees, for 10 minutes.
  5. Pour the sauce at the bottom of the plate, spread a portion of the ratatouille on top, decorate with basil, dill and parsley, sprinkle with olive oil.

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