Appearing on the tables of the poor inhabitants of the province in the second half of the 18th century, over time, ratatouille has become one of the hallmarks of French cuisine. The culinary recipes for this dish have their own differences, but you should not dwell on any canons, because the main thing is fresh vegetables, aromatic herbs and a positive attitude.
In fact, ratatouille is baked vegetables in a vegetable sauce. Such a “vitamin bomb”, which on the eve of the autumn season and various accompanying viruses becomes very relevant.
What do we need?
- 2 zucchini;
- 2 zucchini;
- 2 tomatoes;
- 2 eggplants.
Take tomatoes large and not overripe, you should be able to cut them into thin slices. The rest of the vegetables should be medium in size and good looking. The quantity is quite arbitrary, this set is enough to fill one form measuring 20 × 30 cm.
For the sauce:
- 2 red bell peppers;
- 1 large onion;
- 4-5 cloves of garlic;
- 300 ml of tomatoes in their own juice;
- a bunch of green basil;
- rosemary, thyme, spices, vegetable oil.
We start naturally with sauce… In a small saucepan or stewpan, fry randomly chopped onions and bell peppers in vegetable oil until half cooked, salt. We add tomatoes in our own juice, if desired, you can replace them with the same amount of ripe sweet tomatoes, peeled.
Simmer until tender, add garlic, green basil, chopped right with the stems, and thyme with rosemary five minutes before the end. If in a dry version – half a teaspoon, if fresh – several branches. If desired and available, you can add sage or some mint.
You should not clog the fresh taste of ratatouille with spices; a little black pepper and / or smoked paprika are appropriate. We interrupt the finished sauce in a blender until smooth and let cool slightly.
We spread it to the bottom, in terms of volume it should be no more than half the shape.
Cut the main vegetables into thin slices, thick 3-4 mm… If you are the lucky owner of a vegetable cutter, she is a mandolin, she is a burner, she is ay-ay-ay, the cutting process will be easy and quick, otherwise, stock up on a sharp knife and patience.
Lightly salt the vegetables cut into circles and start assembling the dish, alternating colors, until your mold is completely filled. Top the vegetables lightly grease with vegetable or olive oil and send to the oven at 190 degrees by about time… Check the readiness, focusing on the eggplant.
A set of vegetables for ratatouille is not something dogmatic and does not tolerate change. Tidy pieces of bell pepper, slices of celery (only for lovers of this root vegetable and in small quantities) or onion rings will perfectly fit into your dish, and a little salami may inspire someone. The basic principle – freshness products and aroma herbs.
Enjoy your meal!