Vegetable stew with eggplant: recipe with video

This classic recipe was created in the south of France, in Provence, a region known for its delicious vegetables and quality olive oil. However, ratatouille can also be prepared in Russia. If you follow the cooking technology, you can serve a real French vegetable stew with eggplant to your table.

You will need: – 3 zucchini; – 1 medium eggplant; – one yellow, red and green bell pepper; – 4 large tomatoes; – 2 medium onions; – 4-5 cloves of garlic; – olive oil; – a mixture of dried Provencal herbs; – salt and freshly ground black pepper.

Wash all vegetables. Cut the peppers lengthwise, remove the petiole, seeds and partitions inside the fruit. Cut the peppers into thin strips. Chop the eggplants into cubes, preserving the skin. Peel the zucchini, cut off the top tough part, cut the pulp into thin semicircles. Peel the onion, cut the onions into half rings. Remove the husk from the cloves of garlic, crush the garlic itself or chop it very finely.

Heat 3-4 tablespoons in a deep skillet or saucepan. olive oil. Fry the onions in it for 4-5 minutes. Then reduce heat and add bell pepper, and after 3-4 minutes – eggplant. Fry the vegetables slightly, stirring occasionally, then add the zucchini to them. Scald the tomatoes with boiling water, remove the skin with it and cut the flesh into large pieces. Place them with the rest of the ingredients. Season with salt and pepper ratatouille, add Provencal herbs. Place a lid on the saucepan and cook the stew over medium heat for half an hour. Place the garlic in a saucepan 10 minutes before cooking. Serve ratatouille with a fresh baguette and rosé wine.