Ratatouille with eggplant and potatoes
Description
The recipe won't take much time. You can finish cooking the eggplant and potato stew in the oven. To do this, layer all the vegetables, cover with a lid, and place in a preheated oven for half an hour. You can add tomatoes or tomato paste to the stew—they go perfectly with eggplants. The cooking technique involves frying all the vegetables separately, then combining them and simmering gently for a short while. Good luck! Serve hot.
Instructions
- 1
Step 1
The potatoes need to be peeled and fried in a pan.
- 2
Step 2
Prepare the vegetables.
- 3
Step 3
Peel the garlic.
- 4
Step 4
Cut the vegetables into half-rings, and it's better to peel the eggplants. Chop the herbs finely.
- 5
Step 5
Fry the vegetables in separate pans: zucchini, eggplants, carrots with pepper and garlic.
- 6
Step 6
Fry the vegetables over high heat; for peppers, it's better to reduce the heat. After about 15 minutes, add the herbs, lemon juice, and spices.
- 7
Step 7
Remove the prepared vegetables from the heat.
- 8
Step 8
The pepper should be cooked and aromatic.
- 9
Step 9
Mix all the vegetables in one bowl and let them sit for about 15 minutes.