Ratatouille with sauce recipe with photos step by step

Preparing vegetables for refueling:
We take the peppers and clean them from the seeds and tail. We put the peppers themselves on a gas stove or scorch them with a burner to peel them off later. As the peppers turn black, we remove them from the fire, take a knife and peel them off. Tomatoes are cut into the shape of a cross and dipped in hot water for a couple of minutes. Then we take the tomatoes and also peel them off. Onions and garlic are peeled from the husk.

Preparation of refueling:
We take a board and cut the onion into small pieces, you can use cubes or arbitrarily, the main thing is to finely. The pulp of pepper and tomato is also cut very finely, then crush the garlic and finely chop. We take a frying pan and put it on medium heat, add olive oil and previously chopped onion and garlic. Fry for a few minutes until browned, then discard the peppers and tomatoes. Add a little water, salt, basil and other spices to your taste.

We take zucchini and / or zucchini, eggplant, mine, cut off the edges. We lower the eggplants into lightly salted water for a few minutes (so that the bitterness goes away). We peel the red onion from the husk. With a knife, cut each ingredient into rings about 3 mm thick.

We take a deep fireproof bowl and pour the sauce into it. We collect our ratatouille, laying out rings of vegetables in turn. Eggplant, then zucchini, tomato, red onion and zucchini (any order). Grease the vegetables on top with olive oil and salt.

Cover our ratatouille with a sheet of parchment paper or foil and put it in the oven for 50 minutes at 180 degrees.

Supply:
We take out part of the ratatouille and put it on a plate. It can be served as an independent dish, or it can be served with meat or fish. Bon Appetit!