Ratatouille is a vegetable specialty originating from the French Provence, and it can be served in many ways: as an appetizer, main course, hot or cold!
Best of all, this dish tastes even better after it sits for a day or two, so you can make it for several days. Its composition should include eggplants, zucchini and peppers, as well as tomatoes, while onions are not included in all recipes. The most important thing is the use of herbs, which is the secret of the excellent taste of ratatouille, the jewel of French cuisine.
Ratatouille according to the original Provençal recipe
Ingredients
- 2 blue eggplants
- 2 flasks
- 2 peppers
- 2 tomatoes
- 1 head of onion
- 50 milliliters of olive oil
- salt and pepper to taste
- Provençal spice mixture (rosemary, thyme, ground pepper, turmeric, basil, shallot, parsley, chives, thyme, bay leaf...)
- tomato juice
- grated cheese
Directions
- Fry the onion in a little oil, add eggplant and zucchini cut into thin rings or cubes.
- After 15 minutes of stewing, add the pepper cut into strips and let it boil for another 10 minutes. Then add the tomatoes, which we previously peeled and cut into small cubes, and simmer for another 10 minutes.
- Then add the spices, mix well and pour into the baking dish. If necessary, add oil, then bake for about 15 minutes in an oven heated to 200 degrees.
- Since the dish should be juicy, if you see the water disappearing quickly, add a little tomato juice. When it's almost done, you can (but don't have to) sprinkle with cheese slices.
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