Ratatouille

Ratatouille

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

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Portion
1
  • Tomatoes in their own juice
    900 g
  • Bell pepper
    250 g
  • Onion
    200 g
  • Carrot
    200 g
  • Celery
    100 g
  • Сhili pepper
    50 g
  • Garlic
    2
  • Greens
    1
  • Black Pepper
  • Squash
    500 g
  • Eggplant
    500 g
  • Pumpkin
    500 g
  • Tomato
    300 g
  • Potatoes
    200 g
  • Olive Oil
    60 ml

Directions

  1. Roast the sweet peppers for 20 minutes at 220 °C (then remove the skin and seeds).
  2. Sauté in a hot pan with butter: onions, carrots, and celery sliced until softened.
  3. Pour the tomatoes in their own juice, add 1 bay leaf, chopped roasted peppers, Provencal herbs, grated garlic and finely chopped hot pepper.
  4. Season with salt, sugar and black pepper, cover with a lid and simmer for 1 hour over low heat, remove the lid and simmer for another 30 minutes.
  5. Slice thinly: zucchinis, eggplants, tomatoes, potatoes, bell peppers, and onions.
  6. Leave the eggplants together with the zucchinis in salty water for 20 minutes.
  7. Blend the sauce and pour it into a baking dish.
  8. Arrange the vegetables in a fan shape in a row. Cover with aluminum foil, place in the oven for 90 minutes at 160 °C.
  9. Mix the oil with the salt and thyme, pour over the vegetables, and bake for another 40 minutes.
  10. Serve hot Ratatouille with strong cheese and greens. Enjoy!

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