Ratatouille (classic recipe)
Description
The dish is prepared without unnecessary complications. Now I will tell you. The ready dish can be served at the table.
Instructions
- 1
Step 1
Prepare the vegetables and wash them thoroughly. Trim the ends off the zucchini and eggplants, and remove the seeds from the peppers. Divide the tomatoes into two equal portions, blanch one portion with boiling water, and peel.
- 2
Step 2
First, you need to prepare the sauce. To do this, finely chop the onion and sauté it in 2 tablespoons of olive oil until half-cooked. Add a pinch of salt.
- 3
Step 3
Dice the peeled tomatoes and bell pepper into small cubes and add them to the onion. Sauté until all the vegetables are soft.
- 4
Step 4
The sauce is ready.
- 5
Step 5
Slice zucchini, eggplants, and tomatoes into rings of equal thickness, no more than 5 mm.
- 6
Step 6
Mix olive oil with crushed garlic and Provencal herbs, add a couple of pinches of salt.
- 7
Step 7
Place the vegetable sauce into the bottom of a heatproof dish and spread it evenly.
- 8
Step 8
Season the vegetables with salt to taste, place them on the sauce, alternating zucchini, eggplant, and tomatoes. Generously drizzle the top with the aromatic garlic and herb oil. Cover the dish with foil and bake in the oven at 180 degrees for 30 minutes.
- 9
Step 9
Remove the foil and bake for another 20 minutes. Ratatouille is ready!