Ratatouille -traditional vegetable dish of Provencal cuisine
Cooking time: 30 minutes
Ingredients:
eggplant — 1 pc.
salt
mixture of 5 peppers
zucchini — 1 pc.
tomato — 3 pcs.
olive oil
basil
dill
parsley
carrots — 1 pc.
garlic — 1 clove
onions — 1 pc.
olive oil with spices — 2 tbsp. l
rosemary
thyme
mashed tomatoes — 200 g
sugar
Cooking method:
- Cut the eggplant into circles, fill with salted water, add the zucchini mugs, let lie in the water. Cut the tomatoes in half rings.
- Prepare the sauce. Cut the carrots into thin slices, chop the garlic, 1/2 chop the onion into strips. We spread the chopped carrots, onions and garlic in a saucepan with aromatic olive oil, fry.
- Add the leaves of rosemary and thyme, chopped basil and coarsely chopped half of the tomato. Add a little more oil, grated tomatoes in our own juice, salt, add sugar, stew, punch the sauce in a blender and warm up a little.
- We put the mugs of eggplant, zucchini and slices of tomatoes on an overlap on a baking sheet with parchment. Salt, pepper, sprinkle with olive oil without spices. Bake in the oven, heated to a temperature of 200 degrees, for 10 minutes.
- Pour the sauce at the bottom of the plate, spread a portion of the ratatouille on top, decorate with basil, dill and parsley, sprinkle with olive oil.
