Ratatouille is an original dish, which originated in France. It tastes like lecho, stew or eggplant caviar. Popularity came to "Ratataya" after the release of the animated film of the same name. We will learn all the peculiarities and subtleties of cooking this dish.
It is necessary
- hard cheese - 50 g;
- zucchini - 1 piece;
- eggplant - 1 pc;
- processed cheese - 90 g;
- yellow cabbage - 1 pc;
- milk - 160 ml;
- canned tomatoes;
- olive oil - 2 tablespoons;
- butter - 40 g;
- Provencal herbs;
- wheat flour - 1 tablespoon;
- onions - 1 pc;
- garlic - 3 cloves;
- ground black pepper and salt.
Instructions
Step 1
Chop canned tomatoes and simmer with chopped garlic, onions, tablespoon olive oil, pepper, salt and wine for 10 minutes. Pour the sauce into the bottom of the baking dish.
Step 2
Trim the tails off the zucchini and eggplant. Cut all vegetables into thin circles. Season the eggplant slices with salt and soak for half an hour to dissipate the bitterness. Next, lay the slices of vegetables on top of the sauce in circles.
Step 3
Sprinkle the remaining oil on the dish, pepper and salt, sprinkle with spices. Cut an oval out of paper to fit the shape, cover the vegetables with it, like a lid.
Step 4
Preheat the oven to 190oC, place the baking dish in it and bake for 50 minutes. The ratatouille is ready when the wine and tomato sauce is simmering and the vegetables hold their shape and are not brown or soggy around the edges.
Step 5
To make the sauce, melt the butter, add the flour and stir. Stir the cheese separately in hot milk, and then mix with butter and flour. Add the grated hard cheese while still stirring the mixture, heat it on the stove for ten minutes. After that, the dish can be considered fully cooked.
