|Tomatoes — 4 pcs .|
|Zucchini / zucchini (small) — 2 pcs.|
|Eggplant — 1 pc.|
|Red onion — 2-3 heads|
|For the sauce:|
|Bulgarian pepper — 2 pcs.|
|Tomatoes (can be of different colors) — 2 pcs.|
|Garlic — 1 clove|
|Onion — 1 pc .|
|Salt/ ground pepper — to taste|
|Spices — to taste and desire|
|Olive oil — for greasing and frying|
This dish is ideal as a side dish or main dish for everyday and festive table.
For the sauce:
How to cook Ratatouille with sauce
In this recipe, I will tell you how to cook an incredibly delicious ratatouille from peppers, tomatoes, eggplants and tomatoes.
Preparing vegetables for refueling:
Preparation of refueling:
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.