Cooking process
Ratatouille is a traditional French dish with fresh vegetables. Initially, ratatouille was a dish of poor peasants who were preparing in the summer and the eggplant was not included in it. Over time, eggplants began to add. This recipe is not exactly traditional, but I really like it because of the small amount of calories. This is not only tasty, but also useful.
For ratatouille, fresh eggplants, zucchini, tomatoes, onions, garlic, Provence herbs, vegetable oil, salt, tomato juice will be needed.
First of all, prepare the sauce, for this we will peel the onion pepper and garlic.
We will heat the pan in oil and fry the finely chopped onions.
Pepper finely chopped and add to onions.
Tomatoes we load into a blender together with garlic.
Milled in mashed potatoes.
Add to the vegetables in the frying pan.
We pour juice, you can salt and add a little pepper at will. We mix and we will extinguish until thick.
In the finished sauce we add the dry Provencal herbs mixed, warmed and the sauce is ready.
Zucchini and eggplants are cut into thin rings, you can use a slicer.
We also cut the tomatoes.
Put the sauce in a fireproof form for baking.
Alternating rings of marrow, eggplant and tomato, we fill the mold tightly. It remains only to cover with a lid or foil and bake in the oven until cooked. The baking time depends on the volume of the mold, from about 40 minutes to an hour. The oven temperature is 200 degrees.
Ready ratatouille sprinkled with garlic and serve.
In a cold form, too tasty! Bon Appetit!
Ratatouille (classical)
A classic recipe for Ratatouille, an excellent vegetarian dish for every day.
Ingredients
Zucchini – 1 pc.
Eggplant – 2 pcs.
Onion – 1 pc.
Garlic – 2 teeth
Bulgarian pepper – 1 pc.
Tomatoes – 2 pcs.
Tomato juice – 1 glass
Vegetable oil – 40 ml.
Salt – to taste
Provencal herbs 2 tsp.
Cooking process
Ratatouille is a traditional French dish with fresh vegetables. Initially, ratatouille was a dish of poor peasants who were preparing in the summer and the eggplant was not included in it. Over time, eggplants began to add. This recipe is not exactly traditional, but I really like it because of the small amount of calories. This is not only tasty, but also useful.
For ratatouille, fresh eggplants, zucchini, tomatoes, onions, garlic, Provence herbs, vegetable oil, salt, tomato juice will be needed.
First of all, prepare the sauce, for this we will peel the onion pepper and garlic.
We will heat the pan in oil and fry the finely chopped onions.
Pepper finely chopped and add to onions.
Tomatoes we load into a blender together with garlic.
Milled in mashed potatoes.
Add to the vegetables in the frying pan.
We pour juice, you can salt and add a little pepper at will. We mix and we will extinguish until thick.
In the finished sauce we add the dry Provencal herbs mixed, warmed and the sauce is ready.
Zucchini and eggplants are cut into thin rings, you can use a slicer.
We also cut the tomatoes.
Put the sauce in a fireproof form for baking.
Alternating rings of marrow, eggplant and tomato, we fill the mold tightly. It remains only to cover with a lid or foil and bake in the oven until cooked. The baking time depends on the volume of the mold, from about 40 minutes to an hour. The oven temperature is 200 degrees.
Ready ratatouille sprinkled with garlic and serve.
In a cold form, too tasty! Bon Appetit!