Have you tried the French specialty known as ratatouille? It's time to prepare it according to a traditional French recipe.
It's ratatouille french dish, known for its fantastic name, which has won the hearts of gourmets all over the world.
It originates from sunny Provence and presents delicious stewed vegetables prepared in a special way. With its perfect combination of courgettes, eggplants, peppers and tomatoes and its beautiful vibrant colors, ratatouille not only captivates your eyes but also spoils you with its taste.
They are used in preparation aromatic spices, such as basil, thyme and oregano, which enhance the taste of vegetables. The vegetables are carefully prepared and then baked in the oven, which gives them a unique texture and emphasizes their natural flavor.
It is important to note that ratatouille develops its flavor best if prepare the day before and allow the ingredients to mix together.
Ratatouille will take you to the right culinary journey to French Provence.
Ratatouille
Ingredients
- 2 blue eggplants
- 2 flasks
- 2 peppers
- 2 tomatoes
- 50 ml of olive oil
- Salt, pepper
- rosemary
- Bay leaves
- oregano
- sage Ingredients for the sauce:
- 1 large onion
- 500 ml of tomato sauce
- 1 teaspoon of salt
- 1 teaspoon of sugar
- peppercorns
- 2 tablespoons of olive oil
Directions
- Finely chop the onion and add it to the tomato sauce along with some peppercorns and olive oil.
- Pour the prepared sauce into the bottom of the baking dish, then spread the vegetables on top. If the vegetables are young, there is no need to peel them, just wash them well and remove the tops.
- Cut the vegetables into rings of approximately the same thickness and arrange them alternately in a circle on the baking sheet.
- Season the vegetables with salt and pepper to taste, then sprinkle evenly with the remaining spices, such as rosemary, bay leaf, oregano and sage.
- Pour olive oil evenly over everything.
- Cover the baking tray with aluminum foil and place it in an oven heated to 180 °C. Bake for about 30 minutes.
- After 30 minutes, remove the foil and continue baking for another 15 minutes until the vegetables are nicely browned.
