Ratatouille
by Editorial Staff
In summer, a bright, very tasty, and very aromatic dish – ratatouille.
Ingredients
- Eggplant – 600 g (2 pcs.)
- Zucchini – 600 g (2 pcs.)
- Tomatoes – 1 kg (7 pcs.)
- Onions – 150 g (2 pcs.)
- Bulgarian pepper – 400 g (4 pcs.)
- Garlic – 4 cloves
- Olive oil – 100 ml
- Ground paprika – 1 teaspoon
- Dried Provencal herbs – to taste
- Parsley (for serving) – to taste
- Salt to taste
Directions
- Fry finely chopped onion until transparent for 2 tablespoon. tablespoons of olive oil, salt.
Remove the skin from 3 tomatoes. Remove the stalks and seeds from bell peppers. Dice the tomatoes and peppers and add to the onion. Fry vegetables for 10 minutes. Then grind the fried vegetables with a blender to the desired consistency.
- Put the finished sauce in an even layer on the bottom of the baking dish.
- Turn on the oven and heat to 180 ° C.
Cut the washed and peeled zucchini and eggplants, as well as the remaining tomatoes into 5 mm slices and place on top of the sauce, alternating. Salt. - Top with olive oil mixed with chopped garlic, ground paprika, and Provencal herbs.
- Cover the tin with foil and send to the oven at 180 ° C for 30 minutes, then remove the foil and bake for another 20 minutes.
- Sprinkle the finished ratatouille with finely chopped fresh herbs.
Enjoy your meal!
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In summer, a bright, very tasty, and very aromatic dish – ratatouille. Ingredients Eggplant – 600 g (2 pcs.) Zucchini – 600 g (2 pcs.) Tomatoes – 1 kg (7 pcs.) Onions – 150 g (2 pcs.) Bulgarian pepper – 400 g (4 pcs.) Garlic – 4 cloves Olive oil – 100 ml ...
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