A traditional French dish consisting of several types of vegetables. This treat is very simple in terms of preparation, so even a beginner in the kitchen can handle it. It is inconceivable without the addition of Provencal herbs. There are a lot of variations of this dish today, so choosing a recipe for yourself is not difficult.
Ingredients:
- 1 large eggplant;
- 1 large zucchini;
- 6 meaty tomatoes;
- 100 g of cheese (hard varieties);
- 1 teaspoon of provencal herbs;
- 250 g lecho (with sweet pepper);
- 50 g olive oil;
- 50 g of sunflower oil for frying.
Preparation:
- Cut a large eggplant fruit into thick circles, you do not need to peel off the skin from it, the thickness of the rings is 5-7 mm.
- Also take a large zucchini (about the same as an eggplant, so that the dosage of products is the same), cut in the same way.
- Choose large and fleshy tomatoes so that they do not turn into porridge during heat treatment. Cut them into thick slices as well. Let's leave all the chopped vegetables for now.
- You need to prepare the bow. Cut it into medium cubes and put in a frying pan hot with sunflower oil, fry until golden brown.
- Place the sweet pepper lecho in a blender bowl and turn into a homogeneous puree, pour over the fried onions in a frying pan. Simmer everything for about 10 minutes and finish cooking.
- The baking dish should ideally be round, but if there isn't one, a rectangular one will do. Grease it with oil (any) and spread the mass of onions and lecho with the first layer to the bottom.
- The chopped circles of vegetables should be laid out in this way: alternate products with each other: zucchini, tomato, eggplant, and so on, while stacking them as tightly as possible to each other.
- In a separate bowl, mix olive oil and Provencal herbs, add a little salt. Pour the resulting dressing over the laid vegetables, which should then be sent to the oven for half an hour and baked at a temperature of 200 degrees. At this time, rub a piece of cheese on a fine grater.
- After 30 minutes, take out the form with Ratatouille, sprinkle with cheese on top and send back for 10 minutes, a golden crust should form.
The dish is served not only as an independent dish, but also as a side dish for meat and poultry.
