How to cook ratatouille?

A few years ago, the word "ratatouille" would cause Russian-speaking people to be bewildered and smile - a funny word that sounds like a sweet childish absurdity. Today, many will remember a cartoon about a rat, which cooked baked vegetables wonderfully. French dish ratatouille - this is a kind of casserole from vegetables with the addition of herbs and spices, olive oil, herbs and spices. You can prepare a very delicious ratatouille in several ways. Ingredients are available and simple: onions, sweet peppers, zucchini, eggplants, tomatoes, garlic, vegetable oil and Provencal herbs. Eggplants must be soaked, so as not to be bitter.

Ratatouille: Option One

How to cook ratatouille? Very simple. 2 onions and 1 carrot cut finely. On vegetable oil, lightly fry a garlic slice, take out the garlic and put onions and carrots. Stew, stirring, over medium heat 2 minutes. 4 tomatoes scalded with boiling water, peel and finely chop. Add the tomatoes to the onions and carrots and simmer for 3 more minutes. 2 eggplants, 2 sweet peppers and 2 zucchini cut into rings. In the baking dish, lay half of the dressing, lay the vegetables on it, alternating them, pour the second part of the dressing, add salt and pepper. Add the Provan herbs (ready mix), finely chopped garlic and a little fresh greens. Bake everything in the oven at an average temperature of about an hour.

Ratatouille: second option

How to make ratatouille on the second recipe? Slightly harder, but the taste will be more interesting. First, bake 4 sweet peppers, peel them off, remove the seeds. A pair of onions and 2 carrots cut finely and fry in vegetable, preferably olive oil. In a blender, combine onion with carrots and baked pepper, salt, add garlic and a mixture of herbs. Whisk until smooth. In the baking dish pour a little oil, lay, alternating, eggplant circles, zucchini, tomatoes, sweet pepper - take vegetables in equal proportions. Pour the vegetables mixture of blender, add on top a couple of twigs of thyme, some basil. Bake ratatouille for about an hour at medium temperature.

Ratatouille with potatoes

More satisfying option - ratatouille with potatoes. To prepare this dish, prepare the vegetables, also chopping them in circles, but cut the potatoes very thinly, almost like chips. Form the baking grease with oil, lay the vegetables layers: fried onions, potatoes, zucchini, peppers and eggplant. Sprinkle with oil, salt, pepper and bake for half an hour. With tomatoes, peel and peel them in a blender. Fill the vegetables with tomato sauce and bake for another 20 minutes.

Option male

You can cook ratatouille with meat, for example, with chicken. Chicken fillet cut into small pieces, save the onions and add meat, cook for about 20 minutes. Then add the diced cubes and eggplants, sweet peppers and tomatoes. Stew for 20 more minutes, add garlic, salt, ground black pepper, a mixture of Provencal herbs. Finished ratatouille with meat sprinkle with finely chopped parsley, basil, you can add a little green onions.

Blanks for the winter

In principle, a vegetable stew (and ratatouille is a ragout from vegetables) can be procured for the winter. Ratatouille for the winter can be cooked quite easily (long will have to grind the vegetables). Option one: cut finely 400 g onions, save onions on a glass of vegetable oil, add a pound of grated carrot on a large grater. When the onions and carrots become soft, add diced eggplants (1 kg), zucchini (1 kg) and sweet pepper (1 kg). Stew vegetables under the lid, stirring often, about half an hour. Add the tomatoes passed through the meat grinder or grated tomatoes (600 g). Add salt, add black pepper and simmer for another 15 minutes. Meanwhile, prepare the banks: wash, sterilize. Hot raatatui for the winter, put them in a jar and roll them up right away. In winter, add garlic and greens to ratatouille.