A French vegetable stew originally from Provence is ratatouille. Juicy, tasty vegetables with a spicy gravy, and of course, with Mediterranean herbs that create a wonderful aroma.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Ratatouille is one of the most popular dishes in French cuisine, easy and tasty to prepare, which has earned immense popularity all over the world. Initially, it was prepared in peasant families from peppers, onions, zucchini, tomatoes and garlic. Later, eggplants and vegetables were added to it. His recipe is one of the variants of vegetable dishes that are close to stew, lecho, saute … This dish is good because it gives endless scope for culinary experiments, because you can cook it in different ways, just slightly change the set of vegetables and the shape of their cutting.
Today, the correct ratatouille is completely unthinkable without Provencal herbs, although in general there are a lot of recipes for it. It is made together with chicken, rice, and many other additional ingredients that make the dishes unique and with individual flavor notes. Provence herbs can be bought at any store. But instead of them, you can use the individual herbs that are part of them: rosemary, thyme, basil, garden savory, marjoram, peppermint, oregano and sage.
- Caloric content per 100 g - 37.8 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Zucchini - 1 pc.
- Eggplant - 1 pc.
- Sweet peppers - 2 pcs.
- Tomatoes - 7 pcs.
- Red onion - 1 pc.
- Garlic - 3 cloves
- Hot pepper - 1/4 pod
- Basil - a couple of twigs
- Cilantro - a couple of twigs
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Olive oil - for stewing and dressing dishes
Cooking ratatouille in french
1. Peel the onion and garlic, wash and chop finely. Put the pan on the stove, pour the olive oil, heat and sauté the vegetables.
2. When the onions are clear, add the diced and seeded bell peppers to the skillet.
3. Fry vegetables over medium heat until lightly golden.
4. Wash three tomatoes, dry well and twist through a meat grinder or beat with a blender. Add tomato paste to the skillet with vegetables.
5. Stir the sauce, season with salt and pepper and, after boiling, simmer over low heat under a closed lid for 7 minutes.
6. By this time, wash and dry the courgette, eggplant and the remaining 4 tomatoes. Cut the vegetables into rings no more than 1 cm thick. It is advisable that the vegetables are the same size in diameter, so the food will look more beautiful on the dish.
7. Select the form in which you will cook the ratatouille and pour the tomato dressing on the bottom.
8. Place vegetables in a mold, alternating between eggplant, zucchini and tomato.
9. Sprinkle the food with finely chopped garlic and chopped basil.
10. Chop the cilantro greens and sprinkle the vegetables as well. Chop hot peppers and grind the ingredients. Lightly pour olive oil on your ratatouille.
11. Heat the oven to 200 ° C and send the dish to bake for 40 minutes until golden and soft.
12. Serve the finished ratatouille warm immediately after cooking. Although cooled, it also tastes amazing. They use it both as an independent dish and as a side dish for a potato or other side dish.
See also the video recipe on how to make ratatouille. The principles of cooking I. Lazerson.
