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Ingredients for making ratatouille

Ingredients for making ratatouille:

  1. Medium sized eggplant 2-3 pieces
  2. Zucchini medium size 2-3 pieces
  3. Tomatoes of medium size 2-3 pieces
  4. Fresh basil 2-3 sprigs
  5. Thyme fresh 2-3 sprigs
  6. Balsamic vinegar optional

For the sauce:

  1. 4-5 ripe medium sized tomatoes
  2. Onions medium size 2-3 pieces
  3. Large bell pepper 1 piece
  4. Vegetable oil 2-4 tablespoons
  5. Sugar to taste
  6. Salt to taste
  7. Ground black pepper to taste
  8. Medium-sized garlic 3-4 cloves
  • Main Ingredients: Eggplant, Tomato, Zucchini
  • Serving 6 servings
  • World CuisineFrench Cuisine


Cutting board, Knife, Bowl - 5 pieces, Kitchen paper towel, Saucepan, Skimmer, Kitchen stove, Plate - 3 pieces, Blender, Frying pan, Wooden spatula, Deep baking dish, Table spoon, Food foil or baking paper, Kitchen gloves , Oven, Wide serving dish

Cooking Ratatouille:

Step 1: prepare the eggplant.

We wash the eggplants under running water and put them on a cutting board. Using a kitchen knife, cut our vegetable across into circles, thick no more than 3-4 millimeters and transfer to a free bowl. Then lightly sprinkle eggplant circles with salt and leave them in a container for 20-30 minutesso that bitterness comes out of the vegetable ingredient. After this time, we wash the eggplants under running water and transfer them to a paper towel to completely dry the vegetable from the water. Then we put the eggplant rings in a free dry bowl.

Step 2: prepare the tomatoes for the sauce.

Using a knife, we cut the skin of the tomato crosswise on one side and lower the vegetable into a pot of boiling water for 15-20 seconds. After - with the help of a slotted spoon, we take out the vegetable ingredient from the container and transfer it to a clean bowl. When the tomatoes have cooled, manually remove the skin from them. We shift the peeled vegetables into the blender bowl and grind them at medium speed until a liquid homogeneous state, which by its consistency will resemble mashed potatoes.

Step 3: prepare bell peppers.

We wash the pepper under running water and with the help of a kitchen knife we ​​make incisions around the tail of the vegetable. Then carefully take out the leg with seeds. Once again, we wash the vegetable ingredient under running water from the remaining seeds and transfer it to a cutting board. Using the same sharp inventory, cut the pepper into two equal parts, and then cut each half of the vegetable lengthwise into small-sized plates, and cut the plates into small squares and put them on a clean plate.

Step 4: prepare the onion.

Using a kitchen knife, peel the onion from the husk and rinse it under running water. Then we shift the vegetable ingredient to the cutting board and, using the same sharp inventory, cut the onion into small squares, thick no more than 5 millimeters. Shredded ingredient is transferred to a free bowl.

Step 5: prepare the garlic.

We put the garlic cloves on a cutting board and, pressing on them with the handle of a knife, remove the husk from the vegetable ingredient. Then finely chop the garlic cloves and transfer our vegetable ingredient to a separate plate.

Step 6: prepare the tomato sauce.

We put on a medium heat a pan with a small amount of vegetable oil. When the oil warms up well, put the onions in the container. Stew the onion ingredient with constant stirring with a wooden spatula. When the onion becomes soft, add slices of pepper to it and, continuing to mix the two ingredients, simmer them for another 4-5 minutes. Then we pour fresh tomato puree from the blender bowl into the same container, add salt, pepper and add sugar to taste and again, stirring all the vegetable components with a wooden spatula, continue to simmer them over medium heat for another 10-15 minutes. Then put the container with the finished tomato sauce to the side.

Step 7: Prepare Zucchini

We wash the zucchini under running water and put it on a cutting board. Using a kitchen knife, cut our vegetable ingredient into circles. The thickness of the rings of the vegetable ingredient should be approximately equal to the thickness of the rings of the eggplant, i.e. 3-4 millimeters. Then we transfer the zucchini rings to a free bowl. Attention: rings of the vegetable ingredient do not need to be salted and our ingredient needs to be cut before the preparation of the ratatouille itself.

Step 8: prepare the tomatoes for the ratatouille.

We wash the tomatoes under running water and transfer them to a cutting board. Without removing the skin from the vegetable ingredient, cut it with a kitchen knife into rings, thick no more than 3-4 millimeters and transfer them to a free plate. Attention: vegetable ingredient should be chopped just before cooking.

Step 9: Prepare Thyme

Thyme leaves are washed under running water and, having shaken them from the water, we shift them to a cutting board. Using a kitchen knife, finely chop fresh spice, and transfer to a plate. Attention: thyme has a sharp bitter taste, therefore, to prepare the marinade of this ingredient, it is enough to put one tablespoon.

Step 10: prepare the basil.

Fresh basil leaves are distinguished by a delicate taste and pleasant smell, and in combination with thyme enhance the sharpness of the dish. We wash the basil leaves under running water and shake off the water. Then, shifting them to a cutting board, finely chop with a kitchen knife. After shifting in a bowl to thyme. Attention: basil, like thyme, has a very rich smell, so I recommend using this spice in a limited amount. Typically, the rate per serving is 2-8 grams fresh basil.

Step 11: prepare the ratatouille.

At the bottom of the baking dish with high sides we spread tomato sauce and with the help of a tablespoon we evenly level it over the entire surface of the container. Then, alternating in the form, lay out the rings of eggplant, tomato and zucchini. Consistently alternating between each other the rings of vegetable ingredients, we spread them until they completely fill the baking dish. Then, top the vegetables evenly sprinkled with chopped garlic and finely chopped thyme and basil leaves. Once again, lightly salt and pepper, and sprinkle with vegetable oil. After that, tightly cover the container from above with food foil or baking paper. Preheated oven to temperature 180 ° -190 ° C with the help of kitchen gloves, set the baking dish. We cook our dish at this temperature for 1 hour. After this time, turn off the oven, and leave the container with our dish in the oven for 10-15 minutes. Then we take out the baking dish from the oven. Remove the foil from the container, and sprinkle the dish with balsamic vinegar.

Step 12: serve the ratatouille.

You can serve ratatouille both hot and cold, as an independent dish. Or treat friends and family with a side dish such as fish or meat. It is also very tasty to taste this dish along with any kind of cereals. Using a kitchen metal spatula, carefully transfer the ratatouille to a wide dish and use a tablespoon to pour the tomato sauce on the dish. Top vegetable stew can be decorated with chopped greens of dill or parsley. Good appetite!

Recipe Tips:

- - To prepare the sauce, you can use not only fresh tomatoes, but also canned vegetables.

- - Balsamic vinegar can be replaced with ordinary or you can sprinkle our finished dish with freshly made lemon juice.

- - If you do not have fresh leaves of basil and thyme, you can use dried spices.

- - Zucchini can be replaced with young zucchini to make a zucchini If you do not have young zucchini, then before you cook a dish of more mature vegetables, cut off the skin from them. It is not necessary to cut the skin from young zucchini or zucchini, as it is very thin and delicate.

- - Depending on the desired sharpness of the dish, you can add chopped chili pepper to the ratatouille.