In summer, tomatoes, eggplants and zucchini play the first role in the kitchen, and all other products only complement them! Peasant Ratatouille - a new style of vegetable casserole.
It is necessary
- - tomatoes 600 g;
- - zucchini 1 piece;
- - eggplant 2 pcs;
- - sweet peppers 2 pcs;
- - onions 2 pcs;
- - garlic 4 tooth;
- - basil 1 bunch;
- - olive oil 5 tablespoons;
- - pepper, salt.
Instructions
Step 1
For the sauce, peel the bell peppers from seeds and partitions, cut into cubes. Cut 4 tomatoes into cubes. Peel and chop the onion and garlic. Heat 2 tablespoons of olive oil in a skillet and fry the onion and half the garlic. Add chopped bell peppers and fry for another 5 minutes. Add tomatoes, fry for another 10 minutes over low heat. Then grind in a blender.
Step 2
Wash eggplants and zucchini, let dry and cut into slices. Cut the remaining tomatoes into slices. Chop the basil and mix with the remaining butter and garlic.
Step 3
First put the sauce in a baking dish, then a layer of eggplant. Put a layer of tomatoes and zucchini on the eggplants, then the eggplants again. Drizzle with the garlic and oil mixture on top, season with pepper and salt. Cover the tin with foil and bake at 190 ° C for 1 hour. Garnish with fresh chopped herbs when serving.
