An authentic French gourmet dish – ratatouille – easy to cook at home. The dish is very elegant, so we will approach the choice of products with all responsibility. There is no special trick, you need to try to pick vegetables of about the same diameter so that they bake equally and look great. Consider how to prepare ratatouille in a classic way and in a hurry.
Ratatouille classic
Ingredients:
- Eggplant – 3 pcs.
- Zucchini / zucchini – 3 pcs.
- Sweet bell pepper – 3 pcs.
- Tomato – 8-9 pcs.
- Onions – 1 pc.
- Garlic – 2-3 teeth.
- Olive oil – 3 tbsp. l.
- Salt, ground black pepper, herbs to taste.
Bake the whole washed peppers in a bag in the oven at 180 degrees for 35 minutes. Wash the eggplants and cut into neat slices (0,7 cm), salt and set aside for 15 minutes. Rinse under running water. Zucchini and 5 tomatoes (choose the ones that fit the zucchini and eggplant in diameter) also cut into slices. Fry the chopped onion in olive oil until soft, peel the remaining tomatoes, finely chop and send to the onion. Peel and seed the cooled peppers, chop and add to the onion, stir, salt and cook for 7 minutes. Grind the finished mass with a blender or rub through a colander. Choose a baking dish with high sides, pour the sauce with pepper into it and place the slices of vegetables vertically, alternating them: eggplant – zucchini – tomato – eggplant, etc. Heat the vegetables in the sauce. Grind the garlic with salt and herbs (such as thyme and basil), add the olive oil and drizzle over the vegetables. Cover the form with foil, send to an oven preheated to 180 degrees for 20 minutes. Remove the foil and cook for another 20-25 minutes.
Ratatouille fast
Ingredients:
- Eggplant – 3 pcs.
- Zucchini – 2 pc.
- Carrots – 1 pieces.
- Tomato – 4 pcs.
- Sweet bell pepper – 3 pcs.
- Onions – 1 pc.
- Garlic – 2 teeth
- Tomato paste – 50 gr.
- Sunflower oil – 5-6 tbsp. l.
- Bay leaf – 2 pcs.
- Parsley, thyme, basil – to taste
- Salt, ground black pepper – to taste.
Fry finely chopped onions until soft, add thinly chopped peppers, fry for 2-3 minutes and put in a separate bowl. Fry coarsely chopped eggplants in a frying pan, set aside for pepper. Fry the carrots grated on a coarse grater and put aside. Put chopped zucchini in a pan, cook until golden brown and send previously cooked vegetables, tomato paste, bay leaf, herbs and salt to them. Stir and put in the skinned tomatoes, cut into cubes. Stir well, reduce heat and cook covered for 15-20 minutes. Get the bay leaf out of the dish, and add finely chopped garlic, you can grind it with salt and pepper. Stir and turn off heat. Serve with a fresh baguette.
You can find even more interesting ideas on how to make ratatouille in our Recipes section.