Ratatouille

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• Preparation Time: 60 min.
• Cooking Time: 160 min.
• Total Time: 220 min.

Directions

1. Bake the sweet peppers for 20 minutes, temperature 220 C (remove the peel & seeds.
2. Calim in a cracked saucepan with butter: onion, carrots & celery cut into slices until softened.
3. We pour the tomatoes in our own juice, add 1 bay leaf, chopped baked peppers, provensal herbs, scraped garlic & chopped hot pepper.
4. Season with salt, sugar & black pepper, cover with lid & stifle 1 hour at low temperature, remove the lid & boil for 30 minutes.
5. We cut the thin rounds: pumpkin, zucchini, bruised, tomatoes, potatoes, sweet peppers & onion.
6. The bruising with the pumpkin we leave for 20 minutes in salt water.
7. We pass the sauce with a blender & pour in a baking form.
8. We place the vegetables in a form of fan in a row. We cover with metal foil, bake for 90 minutes, temperature 160 C.
9. Mix the oil with salt & thyme, pour over vegetables & bake 40 minutes.
10. We serve hot rattouille with hard cheese & greenery. Enjoy your meal!

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