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A step-by-step recipe for making ratatouille with a photo. Step-by-step recipe for ratatouille What is ratatouille and how to cook it
The classics of ratatouille cooking
In the original recipe of the Provencal peasants, ratatouille was prepared from zucchini, tomatoes, bell peppers, onions and garlic. In a modern interpretation, eggplant is also added to it. And also today, each housewife uses her own set of herbs, herbs, spices to give a special taste to the dish.
Vegetables for ratatouille are peeled and cut into large cubes, cubes. For this, vegetables are used in the following volumes: one eggplant (remove the skin), 1-2 young zucchini, you can zucchini, two pieces of sweet bell peppers, better of a different color, two or three tomatoes, two onions, dill, parsley, green onions or any other herbs you want (you can also use thyme, rosemary), two prongs of garlic, olive oil.
Here we note that ratatouille differs from the Russian vegetable stew in that it uses olive oil, and not sunflower oil, as in our stew. And in our vegetable stew, the vegetables are cut more finely than the large cubes in ratatouille. Our vegetable stew does not usually use spicy European herbs such as rosemary, basil, oregano and thyme, but more classic garden herbs such as parsley, dill, celery are used more often.
We cut the vegetables, as already mentioned, into large cubes. Add the tomatoes a little later, somewhere in the middle of stewing, as they cook faster than other vegetables. We put the prepared vegetables in a saucepan, in a cauldron, or in a multicooker bowl, pour olive oil on the bottom. Well, we safely stew this dish until cooked, as you like, constantly stirring and adding a small spoonful of olive oil during the cooking process.
Five minutes before cooking, add chopped herbs, chopped garlic, spices, salt to the dish.
The classic ratatouille recipe involves bringing vegetables in a dish not to the state of porridge, but to a slightly crunchy taste. However, every housewife has the right to make this dish as her family likes best.
Ratatouille is consumed both hot and
French ratatouille baked in the oven - courgettes, eggplants, tomatoes, aromatic Provencal herbs. Very tasty!
Ratatouille is a famous French dish made from fresh vegetables with the addition of aromatic Provencal herbs, olive oil and fleshy tomato sauce. The homeland of the dish is Provence, a region in France. Ratatouille is very popular in Nice, where it is served in almost all restaurants and cafes. Today, ratatouille is considered one of the most sought-after vegetable dishes around the world.
- 700 g zucchini;
- 700 g eggplant;
- 200 g sweet pepper;
- 1 kg of sweet tomatoes;
- 400 g onions;
- 2-3 medium garlic cloves;
- a ring of hot red pepper;
- olive oil;
- 2-3 tbsp Sahara;
- a few sprigs of parsley;
- 2-3 sprigs of basil;
- fresh or dried thyme;
- salt and pepper to taste.
We wash the eggplants, remove the tails, cut into rings of approximately the same thickness, about 3 mm. If the vegetables are old, the skins will be very tough and need to be removed. This will not affect the taste of the dish at all, except for the appearance.
Put in a deep bowl, add salt and mix. Many people miss this point, found in almost every eggplant recipe, and in vain. Eggplants mixed with salt release juice, with which the bitterness leaves, and the vegetables themselves become softer and more pleasant to the taste.
While the blue ones are undergoing the necessary procedure, we can do other vegetables. Peel and chop the onion.
Simmer it in a saucepan, a non-stick saucepan with a thick bottom, or in a skillet in a little olive oil.
The fire should be minimal, there is no need to fry. It is necessary for the onion to become transparent.
For the sauce, choose the ugliest 1 tomato. We make cuts on top of it and place the tomato in a deep bowl (described in detail in the recipe for ratatouille in a pan). Pour boiling water over, let stand for 5-10 minutes and drain the water. Peel off the skin, chop the tomato pulp at random.
Add to the onion, mix.
Peel the bell pepper from seeds, rinse, cut into small cubes. Pour into the vegetables for the sauce.
Salt, pepper, add hot pepper.
Mix thoroughly and simmer over low heat under a closed lid until vegetables are soft.
At this time, chop fresh herbs: parsley, basil and thyme.
As you can see in the photo, the vegetable mass for the sauce has noticeably boiled down, and the vegetables themselves have released juice and become very soft.
Puree the resulting mixture with a blender.
Since many tomatoes are used to prepare a French dish, ratatouille is sour when baked in the oven. And sugar will help to level the tomato acid, which we will add to the sauce to taste.
Remove the sauce from the heat, add the herbs and mix thoroughly. We taste it and, if necessary, add more sugar. The sauce should turn out a little sweeter, since there will be tomatoes in the dish, the acid of which also needs to be cleaned up.
The sauce is ready. Put about half in a baking dish.
The eggplant rings let the juice go. Drain it, rinse thoroughly and squeeze the eggplant.
Cut the zucchini into the same thin rings. If the fruits are young, we use them together with the peel, which contains many vitamins.
We also cut the tomatoes into thin rings. Use fleshy and firm fruits to keep them from falling apart.
On a vegetable pillow, lay out alternately chopped rings of vegetables, as provided by the classic recipe with a photo. Even raw, ratatouille looks very beautiful. Sprinkle with extra virgin olive oil on top, add salt and pepper.
Wrap in foil or cover the baking dish with a tight-fitting lid. Vegetables should be roasted in the oven in their own juice. We bake in an oven preheated to 180 degrees for an hour and a half.
Then remove the foil.
Add garlic to the second half of the sauce, mix.
Lubricate with ratatouille sauce.
We return to the oven and bake for another 10 minutes, but without covering.
The classic ratatouille is ready in the oven. Most often, it acts as an independent dish, but, in addition, it perfectly complements meat and fish. And if you serve a fresh baguette with a dish with fragrant baked eggplants, tomatoes and zucchini in sauce, then you will really get to feel the real flavors of France. Bon Appetit!
Recipe 2, classic: ratatouille in foil in the oven
I suggest you prepare ratatouille according to the classic recipe. Eggplants are added to modern ratatouille, but my family doesn't like them very much, so I always come back to the original recipe for this French dish - from tomatoes, zucchini, bell peppers, onions and garlic.
- Tomatoes (small) - 5 pcs.
- Zucchini (medium) - 1 pc.
- Bulgarian pepper - 1 pc.
- Onions, young - 2 small + 1 medium
- Garlic - 5-6 cloves
- Olive oil - 8-9 tbsp. spoons
- Provencal herbs - 1 tsp
- Fresh dill - 5-6 branches
- Fresh parsley - 5-6 branches
- Salt to taste
- Ground black pepper - to taste
Prepare food for ratatouille. I advise you to take the most beautiful and freshest vegetables, then the ratatouille will delight you very much!
Bell peppers, 2 tomatoes, 2 small young onions, wash and chop finely.
Fry the chopped vegetables for the sauce in a pan with olive oil (3 tablespoons) over high heat. Then simmer the sauce over low heat for 10 minutes, season with salt and pepper. Stir vegetables periodically.
If there is no suitable dish for baking vegetables, you can make one out of foil. Pour the prepared vegetable sauce into the bottom of the mold. If desired, the sauce can be lightly mashed with a blender (which I did).
Wash the courgette, onion and 3 tomatoes and cut into slices.
Peel and chop the garlic (using a fine grater or garlic press). Wash greens and chop finely.
Pour olive oil into a separate bowl. Send garlic, herbs, Provencal herbs, salt, pepper there. Mix the dressing well.
Preheat the oven to 180 degrees. Place the vegetable slices overlapping the sauce, alternating between courgette, tomatoes and onions. Drizzle the dressing over the top.
Cover the ratatouille with foil on top. Bake vegetables in a preheated oven for about 40 minutes. Then turn off the heating and let the dish "reach" in the cooling oven for 10 minutes.
Remove the foil from the finished dish, let the baked vegetables cool slightly. Ratatouille can be served as a side dish or as a separate dish.
Bon Appetit!
Recipe 3: ratatouille with cheese in the oven (step by step photos)
Today we bring to your attention the world famous dish - ratatouille. The recipe with the photo in the oven step by step with cheese turns out to be the most delicious, so we will cook it. Without cheese, it will be completely different, but ruddy vegetables, covered with a golden baked crust, soaked in a wonderful vegetable sauce - it turns out incomparable. Ratatouille is an independent dish, especially loved by people who watch their diet. The composition of seasonal vegetables in this dish is rich, and oddly enough, all of them are in perfect harmony with each other. You can take any cheese - hard, Adyghe, suluguni, mozzarella. Ratatouille is served to the table both cold and warm, a man can add a dish with meat steak or barbecue.
- eggplant - 1 pc.,
- zucchini - 1 pc.,
- tomatoes - 8 pcs.,
- sweet pepper - 1 pc.,
- garlic - 2 cloves,
- vegetable oil - 30 ml.,
- onion - 1 pc.,
- hard cheese - 100 gr.,
- salt, pepper - to taste,
- sugar - ½ tablespoon
Heat vegetable oil on the stove, toss in the chopped onion, sauté for three minutes.
In the meantime, quickly make a base for the sauce - wash and peel the tomatoes, peppers and garlic. Chop vegetables at random, transfer to a blender bowl. Grind vegetables at high power until a homogeneous mass is obtained.
Transfer the tomato-pepper mixture to a frying pan for the onion sauté, simmer for 5-7 minutes, add sugar, salt and ground pepper in the process. Remove sample, add pepper or chili sauce if desired. Also, if you want, the sauce can be grated through a sieve.
Cut eggplants, zucchini and tomatoes into slices. Eggplants are now sold in such varieties that there is not even approximately bitterness in them. But if you don't trust, sprinkle the eggplant for ten minutes with a couple of pinches of salt. After the eggplant you need to rinse.
Oil the heat-resistant form a little, then pour in the tomato sauce. Lay vegetables on top of the sauce, alternating between them - zucchini, eggplant, tomato, etc.
Shake the vegetables with a pinch of salt and pepper, cover with shavings of hard cheese. Bake at 180 degrees for 25 minutes. Then serve the ratatouille to the table.
Bon Appetit!
Recipe 4: ratatouille in the oven in a vegetable sauce
In the summer and autumn seasons, we have the opportunity to get enough of a variety of fruits, berries, herbs and vegetables. Shop counters bend under the weight of a variety of bright and beautiful products. This is the time when we can create, taste, combine, add different sauces and seasonings to vegetables. We can eat them fresh, as well as make various stews, vegetable casseroles, sautés and much more.
One of these dishes is ratatouille. This classic Provencal dish was originally made with zucchini, courgettes, tomatoes, peppers, onions and garlic. Later, eggplants, Provencal herbs, cheese, meat and various spices began to be added to it. In ancient times, ratatouille was considered the food of poor peasants who had the opportunity to cook it in the summer (when vegetables were ripening in their gardens).
Now this dish has gained worldwide popularity and in almost every restaurant or cafe you can taste baked vegetables.
Try to cook this unusual and hearty ratatouille with Adyghe cheese in vegetable sauce.
- Eggplant 2 pcs.
- Garlic wedges 2-3 pcs.
- Zucchini 2 pcs.
- Provencal herbs
- Tomato 2 pcs.
- Bell pepper 1 pc.
- Adyghe cheese 150 g
- Vegetable oil 50 ml
- Red onion 1 pc.
Choose fresh, seasonal, flavorful vegetables.
Peel, chop 1 tomato, pepper and onion so that it is convenient to chop with a blender.
Grind 1 tomato, pepper and onion in a blender, add 1 teaspoon of Provencal herbs to the mixture.
½ tsp salt.
Vegetable oil.
Slice the eggplant and zucchini into rings (1 cm in diameter). Salt the eggplants and leave for 10-15 minutes. (so they let the juice go).
Chop tomatoes and Adyghe cheese into strips.
Pour the tomato sauce into a baking dish.
Put vegetables and cheese alternately in a mold, salt them, pour over with vegetable oil.
Cover the baking dish with foil and place in the oven. Cook for 35-40 minutes.
After the vegetables are tender, remove the foil and leave in the oven for another 20 minutes.
Serve ratatouille with tortillas or cereal crisps.
Recipe 5, step by step: ratatouille with potatoes in the oven
Ratatouille with potatoes is one of the most common cooking options for a classic French dish. The more components there are in the ratatouille, the more independent it will be. This dish is perfect as a hearty side dish for meat or fish.
The zest of the dish will be a tart thick sauce with herbs in which our vegetables will be baked. Provencal herbs are an integral part of any classic ratatouille: they make the taste of vegetables original and rich. Optionally, you can diversify your ratatouille with potatoes and other spices and seasonings: you can make it spicier or, conversely, sweeter.
The principle of cooking any ratatouille is as follows: zucchini, eggplants, tomatoes and other vegetable components are cut into thin identical rings, and then baked together in the oven in the spice of the aforementioned tomato sauce with spices.
You will find a step-by-step recipe for cooking delicate vegetables with a photo below, from it you will learn how best to bake ratatouille with potatoes at home.
- zucchini - 1 piece
- eggplant - 1 piece
- tomato - 2 pieces
- potatoes - 2 pieces
- hard cheese - 100 gr
- tomato sauce - 200 gr
- olive oil - 5-6 tablespoons
- Provencal herbs to taste
- ground black pepper - to taste.
We will prepare all the necessary ingredients for making a delicious and very simple ratatouille with potatoes, zucchini and eggplants.
Let's prepare all the vegetables for further cooking. Rinse the tomatoes and cut them into thin rings. We will also cut the eggplant with zucchini. Peel the potatoes and only then cut them into thin rings to match the rest of the vegetables.
You can make your own tomato sauce or buy it ready-made. Add 3 tablespoons of olive oil to the chopped tomatoes, salt and pepper to taste, add aromatic dried Provencal herbs if desired. Pour the sauce into a ratatouille baking dish.
Put each ring of vegetables one at a time in the form as shown in the photo. Alternate between eggplants, courgettes, tomatoes, and potatoes.
Fill the vegetables with the remaining olive oil, salt, pepper, sprinkle with seasonings.
We heat the oven to 160 degrees, send the form with vegetables into it and bake for 40 minutes until tender: the vegetables should become soft, but at the same time they should not lose their shape.
Put portions of the cooked ratatouille with potatoes on a plate.
Immediately fill the vegetables with the sauce from the mold.
Sprinkle the finished dish with grated cheese on the finest grater and serve it exclusively hot. Oven baked ratatouille with potatoes is ready!
Recipe 6: ratatouille with minced meat, cooked in the oven
- pork 300 g
- chicken breast 200 g
- onion 1pc - in minced meat, 1pc - in filling
- eggplant 1 pc
- zucchini or zucchini 1 pc
- champignon mushrooms 200 g
- bulgarian pepper 2 pcs
- garlic 2 tooth.
- green peas 50 g
- odorless vegetable oil to taste
- salt to taste
- water 70 ml
- dry Italian herbs to taste
- dried basil to taste
- ground black pepper to taste
- hot red pepper to taste
- ground cilantro to taste
- fresh cilantro to taste
- sugar 1 tsp
- tomato puree 300 g
- carrots 1 pc
Prepare minced meat from pork, breast and onion. Add salt, spices to it
Cut the eggplant into thin slices, add salt and leave for 30 minutes
Cut off the sides of bell pepper in slices. Then we cut the sides into two parts across. The trimmings from bell peppers will be useful to us for filling.
Preparing the fill. In vegetable oil, bring finely chopped carrots and onions until soft. Add mashed tomatoes (I take ready-made ones), water, chopped remaining bell peppers, sugar. Add salt and spices to taste. Let it boil for a couple of minutes. Add finely chopped garlic. Turn off.
Cut the mushrooms into slices.
We also cut the zucchini into thin slices.
Put most of the fill on the bottom of the mold.
We lay vegetables. Put the minced meat in the form of a cutlet on the eggplant. Then we apply a slice of zucchini, then a slice of champignon, then a slice of bell pepper, etc. It is advisable to put vegetables in a mold at a slight angle (I have a 30x20cm mold. It turned out to be too small for this amount of ingredients). The main thing is not to overdo it and remember that the filling and minced meat are already salted, and the eggplants too.
We spread the rest of the filling, sprinkle with spices. A mixture of Italian herbs and basal are very useful here.
We bake at 180 degrees until tender. Since my vegetables and meat were packed very tightly, it took 2 hours. If you take a larger form, it will take less time. And take the form higher, tk. there will be a lot of juice. Several times I watered the top with the released juice so that it does not dry out. We spread our à la ratatouille on a dish, pouring generously with juice, and sprinkle with fresh cilantro.
It turned out just divine! Bon Appetit!
Recipe 7: how to cook ratatouille in the oven (with photo)
Ratatouille is a vegetable dish that gained popularity after the release of the cartoon of the same name. The main ingredients of the recipe are eggplants, fresh tomatoes and zucchini. Vegetables are cooked in tomato sauce, due to which they are softened, saturated with juice and aroma.
In the popular cartoon, the author's serving of ratatouille is presented, in which the ingredients are cut into identical circles and laid out in a circle. Today we will reproduce this method of serving and cook the sensational vegetable ratatouille in the oven - a recipe with a photo will make our task easier!
- eggplant - 2 pcs.;
- zucchini - 1-2 pcs.;
- fresh tomatoes - 3-4 pcs.;
- garlic - 2-3 teeth;
- vegetable oil - 5 tbsp. spoons;
- a mixture of herbs (basil, thyme, etc.) - ½ teaspoon;
- fresh parsley to taste;
- salt, pepper - to taste.
For the sauce:
- fresh tomatoes - 0.5 kg;
- onion - 1 pc.;
- bell pepper - 2 pcs.;
- chili pepper (optional) - ½ pc.;
- vegetable oil - 1-2 tbsp. spoons;
- salt, pepper - to taste.
Let's start with the ratatouille sauce. After cutting off the stalks, as well as cleaning out all the seeds and removing the soft partitions, we place the bell peppers in the oven. We stand at a temperature of 220 degrees for about 30 minutes. When the vegetable skin begins to darken, remove the mold from the oven.
Immediately place the hot peppers in a plastic bag so that they are steamed and softened.
Peel the tomatoes. To do this, we make cuts on the peel, pour boiling water over the tomatoes and leave for 5 minutes, then rinse with cold water. After such actions, the softened skin comes off very easily.
Cut the peeled tomatoes and chop them into small cubes.
In a saucepan or small ladle, add 1-2 tablespoons of vegetable oil, sauté finely chopped onion until soft. Next, add the tomatoes and, if desired, chopped hot chili. We simmer everything together for about 10 minutes.
Chop finely chopped sweet peppers, put them to the tomato mass. Sprinkle the vegetable mixture with salt and add the chopped parsley. To enhance the flavor, you can add a spoonful of tomato paste or ketchup to the sauce, but this is not necessary. We continue to keep the mixture on fire for another 5 minutes.
Zucchini, eggplant and tomatoes, rinsed and dried, cut into thin slices. To get rid of the bitterness, sprinkle the chopped eggplants with salt and leave for 10 minutes, then rinse.
Put the prepared sauce in an even layer in a round heat-resistant form. From above, alternating, lay out the vegetable slices in a circle. Sprinkle lightly with salt / pepper.
Separately combine vegetable oil (5 tablespoons), finely chopped garlic and a mixture of herbs. Stir.
Lubricate the assorted vegetables with fragrant oil. Covering it with a sheet of foil, we send the form to the hot oven. We bake for about an hour, maintaining the temperature at 180 degrees.
Then remove the foil sheet and brown the vegetables for 30 minutes. Taking it out of the oven, we supplement the ratatouille with fresh herbs.
Serve the vegetables warm together with the tomato sauce in which they were cooked.
The ratatouille is ready in the oven! Let's start tasting a popular dish. Bon Appetit!
Recipe 8: ratatouille in the oven at home
In today's article I will tell you how to cook a classic ratatouille: a recipe with vegetables in the oven.
The classic version of the dish became popular after the release of the cartoon of the same name. This French vegetable dish is very healthy and light. Its beautiful presentation will provide an amazing table.
- Eggplant - 1 pc.
- Tomato - 3 pcs.
- Zucchini - 1 pc.
- Garlic - 2 tooth
- Olive oil - 2 tablespoons spoons
- Salt to taste
- Pepper to taste
- Provencal herbs - 2 tbsp. spoons
- Tomato paste - 2 tbsp spoons
- Water - ¾ glass
To make vegetables baked in the oven tasty, you need to buy quality products, fresh and aromatic.
This dish is more suitable for the summer season, when local vegetables are ripening. Eggplant, small zucchini and tomatoes purchased from trusted sellers, I thoroughly wash under running water.
I cut all products into thin even circles. I'll start with zucchini, it is best to cook with young zucchini, it is more tender and does not need to be peeled and peeled.
I do the same with eggplant, without peeling it, cut it into thin circles. A ceramic knife is ideal for cutting, which allows you to cut very thinly.
In order not to lose juice from tomatoes when cutting, I do not cut them as usual along the axis, but perpendicular to it. With a fragrant and rich tomato, "Ratatouille" turns out to be brighter.
Now I put the slices in a baking dish. For this I use a round glassware with a lid. I make a circle, laid out according to the principle of dominoes, with vegetables folded alternately. First, a circle of zucchini, then a tomato, then an eggplant, then zucchini again, and so on. I also fill in the middle and remove any gaps to keep the vegetables tight.
Now I'm preparing a sauce for pouring: it contains a mixture of herbs from Provencal herbs. You can buy it ready-made or make it yourself if you have a set of dried herbs you need. It requires mixing mint, basil, marjoram, sage, oregano, thyme, rosemary, savory.
I add tomato paste to hot water and stir it well.
I pour Provencal herbs, salt, pepper into the same glass.
With garlic, I act as follows, peel it and squeeze it into a glass using a special press. Garlic will give the dish a spice and aroma that stimulates the appetite. I mix everything.
I pour the purified olive oil into the glass. I buy it of high quality in order to preserve all the nutrients and vitamins.
Pour the ingredients with the resulting sauce. It is he who brings the zest and spirit of France to the dish.
I cover the form with a lid. If you don't have a baking dish with a lid, you can cover it with plain foil.
I preheat the oven to 200 degrees and put the form in it for an hour. After this time, I remove the lid and leave it in the oven for another 10 minutes. After this time, "Ratatouille" is ready to serve. Bon Appetit!
Recipe 9: ratatouille with eggplant and zucchini in the oven
Ratatouille is a wonderful vegetable French dish that is easy to prepare. Initially, ratatouille was cooked without eggplant and it was a common dish for poor peasants. The modern version of ratatouille includes eggplants, zucchini, tomatoes, peppers and always Provencal herbs - they give the dish a unique aroma and taste. The cutting and shaping of this dish is interesting. You should definitely try it.
- zucchini 1 pc.
- eggplant 1 pc.
- onion 1 pc.
- bell pepper 1 pc.
- tomato 2 pcs.
- tomato juice 1 stack.
- garlic 3 tooth.
- salt to taste
- provencal herbs 2 tsp
- vegetable oil 30 g
- ground black pepper to taste
Finely chop the onion, fry in vegetable oil until light golden brown. Add finely chopped bell pepper, fry with the onion for 3-4 minutes.
Chop one tomato and place in a blender bowl along with two garlic cloves.
Grind everything into puree.
Add tomato puree to the onion and pepper.
Pour in tomato juice, add Provencal herbs, mix. Also, add salt to taste and pepper a little. Heat the sauce over low heat for 3-4 minutes and set aside.
Cut the zucchini and eggplant into thin slices.
Cut the remaining tomato into semicircles, if the tomato is not too large - into circles.
Pour the tomato sauce into a fireproof saucepan or baking dish. Alternating vegetables with each other, place them tightly in a circle in the sauce.
Cover the dish with foil and bake in the oven at 200 degrees for about 40 minutes. Sprinkle the finished ratatouille with chopped garlic on top and serve warm or chilled. Bon Appetit.
Recipe 10: French ratatouille in the oven (step by step)
The history of the eggplant ratatouille has its origins in Provence and has its roots in French cuisine. It is served hot as a separate dish. For those who like a sharper taste, I recommend adding hot red peppers. I will tell you all the subtleties of making the most delicious autumn eggplant ratatouille in this simple recipe with step-by-step photos.
- 2 large eggplants;
- 1 medium onion;
- 2 cloves of garlic;
- 1 teaspoon 6% balsamic vinegar;
- 2 tomatoes;
- 500 grams of Suluguni cheese
- 1/3 teaspoon of Provencal herbs;
- 1/3 teaspoon dry basil;
- a small pinch of salt;
- 1 pinch of pepper;
- parsley.
Cut the onion into small pieces, fill it with balsamic vinegar and let it marinate.
We cut off the stalk of the eggplant, cut them into a fan, that is, into strips, not reaching the thin end a couple of centimeters (see photo).
Cut the tomatoes into two halves. We cut each half into half rings. We simply cut the cheese into slices.
Grease a heat-resistant form with a thick bottom with olive oil, put onions and sprinkle with basil, put eggplants. Rub each eggplant layer with garlic, which was pressed through a press. Then, insert the tomato half rings between the eggplant strips.
The next step is to insert the pieces of cheese. Season the prepared eggplants with Provencal herbs.
We put the prepared vegetables with cheese in the oven so that they bake (t-200 ° 18/20 minutes). Sprinkle the baked dish with chopped herbs. Delicious eggplant ratatouille is ready.
Ratatouille is a hot vegetable snack made from zucchini, eggplant and bell pepper, reminiscent of lecho. Ratatouille also contains tomatoes, onions and garlic. Since the 18th century, a simple vegetable dish has been a traditional meal of poor French peasants who could not afford meat, which is why the name of the dish translates as "bad food", although in fact ratatouille is very appetizing and tasty. By the way, modern culinary experts began to add eggplants to ratatouille - only zucchini was used in the old French cuisine. Italians call a similar dish caponata, the Spaniards call pistoy, the Hungarians call lecho, and for us, ratatouille is a vegetable stew. However, this appetizer differs in some cooking peculiarities, thanks to which it is considered an aristocratic dish worthy to decorate the menu of any European restaurant.
How to make ratatouille at home
There are many recipes for how to cook, and different chefs offer their own versions of this exquisite dish. Some cooks fry the zucchini and eggplants separately, and from the remaining vegetables they prepare a sauce, which is poured over the fried vegetables and baked in the oven. Other chefs roast all the ratatouille ingredients separately to maximize their taste, and then mix them and season with spices and herbs.
There is another way of cooking - when vegetables are chopped, laid out in a mold and baked. However, it should be admitted that the original recipe did not imply such complex culinary techniques, because ordinary peasants had no time to chop and fry vegetables, as well as prepare sauce, and ovens were rare in the villages. If you want to know how to make a real peasant ratatouille at home according to an original recipe, then it is simple - all vegetables are stewed together, and there should be so many of them to last the next day.
Preparing vegetables
Modern chefs have moved far from the classic recipe - they add many additional ingredients to ratatouille, such as pumpkin, potatoes, mushrooms, pasta, rice, cheese, meat and seafood. In the process of preparing this dish, you can show wonders of ingenuity and get a new dish every time.
The variety of ratatouille recipes has one common property - this appetizer is prepared very quickly and easily, so housewives all over the world include ratatouille in their family's daily menu, so as not to spend a lot of time cooking and delight loved ones with delicious, healthy and hearty dishes.
Vegetables for ratatouille are cut into large pieces or slices, and only fresh vegetables should be taken, not frozen. The peel must be removed from the tomatoes, otherwise it will bring dissonance to the delicate texture of the dish. For this reason, only dense and not very juicy tomatoes that can be cut into cubes are suitable for ratatouille. It is better to take unripe zucchini or squash so that you do not have to remove the seeds and cut off the thick peel. Bell peppers are usually cut into strips and the onions are finely chopped.
Ratatouille step by step: roasting vegetables
It is customary to fry vegetables in high-quality olive oil - first put onions and garlic in a pan, fry them until golden brown, then add all the other vegetables, except tomatoes. The vegetables are simmered over low heat until soft, then salt and Provencal herbs - rosemary, basil, mint, thyme, oregano, thyme, marjoram, sage and fennel are added to them.
The aromatic spices give the ratato a unique flavor and make it unlike a regular vegetable stew. Perhaps this is the main secret of the French appetizer, which is served hot or cold with a fresh fragrant baguette and dry red wine. Modern chefs prepare ratatouille with rice, chicken, mushrooms, eggs, cheese, potatoes, serve it as a filling for pancakes and sandwich mass.
Ratatouille has another unusual feature - it should not be cooked in advance, as this affects the taste of the dish. As a last resort, you can fry vegetables without tomatoes, which are best added just before serving. The fact is that the acid contained in tomatoes makes vegetables pale and deprives them of the sweetish taste characteristic of ratatoe.
Ratatouille with pasta
This appetizer can become a stand-alone dish if cooked with pasta. Wash and dice 1 large eggplant, 2 medium squash, 1 onion and hot red pepper. Grind 400 g tomatoes in their own juice with fresh basil in a blender.
Preheat the oven to 190-200 ° C, put onions and eggplants on it, pour 2 tbsp. l. olive oil, pepper and salt. Bake vegetables for 15 minutes, and then add pepper, squash and 1 tbsp. l. butter, salt and pepper again and bake for another 30 minutes.
At this time, boil 450 g of pasta, bring tomato puree with chopped garlic clove to a boil, simmer for 4 minutes over low heat and mix the prepared sauce with pasta and baked vegetables. Sprinkle 100 g of grated Parmesan with ratatouille before serving and enjoy a delicious dish worthy of the title of delicacy!
Ratatouille with cheese
Cook with ease with which will last a long time and delight with bright colors. The mold can be used in a microwave oven, washed in a dishwasher. They are also suitable for baking or storing food in the refrigerator.
Various ratatouille recipes are published on our site, which will come in handy if we cook at home. Novice housewives who are just mastering new culinary techniques can find a master class on making ratatouille and repeat it at home. Why go to restaurants when the house tastes better?
Ratatouille is a traditional French dish. It is believed that peasants invented it, because the ingredients were easy to find in the garden.
The classic ratatouille recipe involves roasting and stewing vegetable pieces. A layered dish of baked vegetable slices is a modern interpretation.
After the cartoon of the same name, the baked ratatouille, which was "invented" by the main character, became very popular. Therefore, many consider it to be traditional.
A life hacker will tell you how to make both dishes so that you can choose the best.
pinterest.com There are two ways to cook ratatouille on the stove top. You can stew all the vegetables at once, or fry each ingredient separately first and then stew them together. It is believed that in the second case, vegetables retain their shape better.
Ingredients
- 2 red bell peppers;
- 2 zucchini;
- 1 eggplant;
- 2 onions;
- 4 cloves of garlic;
- olive oil;
- 4 sprigs of fresh thyme;
- 2 tablespoons of tomato paste - optional;
- salt to taste;
- Provencal herbs - optional.
Preparation
Method 2
Separately, stirring occasionally, fry the thyme, onion, pepper, zucchini, eggplant and tomatoes until golden brown.
Then put all the vegetables in one saucepan, pour in 150 ml of water, add chopped garlic, salt and Provencal herbs. Simmer, covered, for about 20 minutes.
If the ratatouille seems too liquid to you, then cook the dish without a lid for another 10-15 minutes.
Tomatoes, zucchini and eggplants cut into slices are laid out on a tomato and baked pepper sauce. Original presentation, incredible aroma and amazing taste are guaranteed.
Ingredients
- 2 red bell peppers;
- olive oil;
- 1 onion;
- 4 cloves of garlic;
- 8 tomatoes;
- 4 sprigs of thyme;
- salt to taste;
- 3 zucchini;
- 1 eggplant.
Preparation
Cut the peppers in half and remove the seeds. Place vegetables, cut side down, on a greased or lined baking sheet. Bake the peppers in an oven preheated to 230 ° C for 15–20 minutes. Then cool, peel and cut into small cubes.
Put chopped onion and 3 cloves of garlic in a frying pan with heated oil and fry, stirring occasionally, until soft. Peel 4 tomatoes, cut into small cubes and add to vegetables along with 3 sprigs of thyme.
Simmer over low heat until almost all liquid has evaporated. Add chopped pepper and salt, cook for a few more minutes and remove thyme.
Spread the tomato over the bottom of the baking dish. A 20 cm dish is best. Cut the courgettes, eggplant and leftover tomatoes into thin slices and place them on top of the sauce in a circle or in strips.
Combine 1 tablespoon of olive oil with minced garlic clove, salt and leaves from a sprig of thyme. Brush vegetables with this mixture.
Cover the tin with foil and bake vegetables at 140 ° C for 2 hours. Vegetables should be easily pierced with a knife or fork. Remove the foil and bake for another half hour. If the vegetables suddenly start to burn, cover them with foil again.
Ratatouille is a guest from distant Provence. The name of the dish sounds very mysterious, but it is translated simply - "to interfere with food." Indeed, the recipe includes several different vegetables that are well known to all the inhabitants of the planet, which need to be mixed and fried. The basis of ratatouille is zucchini, eggplants, peppers and other vegetables. Below is detailed information on what options the cuisine of the world offers.
Ratatouille - a classic recipe
The classics of the ratatouille genre are pepper, zucchini, tomato and eggplant. But only at first glance, the dish is simple and unpretentious, each recipe has its own secret, its subtleties and nuances. And even in the classic version, not everything is so simple.
Ingredients:
- Eggplant - 1 pc.
- Bulgarian pepper - 2-4 pcs. (depending on the size).
- Tomatoes - 2-3 pcs.
- Young zucchini, small - 2 pcs.
- Garlic - 2-4 cloves.
- Onion.
- Greens.
- Provencal herbs.
- Salt.
- Frying oil.
Algorithm of actions:
- At the first stage, prepare the vegetables, first wash, then start slicing. Eggplant and zucchini are traditionally cut into large cubes. Eggplant must be salted, left for a while, drained bitter juice so as not to spoil the taste of the whole dish.
- Peel the Bulgarian pepper from the stalks and seeds, cut into bars. According to the classic recipe, you need to make tomato puree from tomatoes, that is, scald with boiling water so that the skin is cracked. It remains to carefully remove it. Peel the onion and garlic, rinse, chop finely.
- Next, the frying process begins. Heat the pan, add vegetable oil (in the spirit of Provence - olive oil). Send the onion and garlic to the pan first (leave a little garlic).
- Further in order - eggplants (frying 3-4 minutes), peppers (3 minutes), zucchini (3 minutes, if young, less), tomatoes.
- Now the dish can be salted, add "Provencal herbs" (or your favorite spices). Cover, leave to stew for 20 minutes. Add the remaining garlic and sprinkle with herbs.
Delicious homemade ratatouille - a step by step recipe with a photo
After the release of the well-known cartoon, what ratatouille is, no one needs to explain. Simply put, it is a vegetable stew. The original way of cutting vegetables is a zest, also taken from a Disney tape.
Our dish is interesting in that it does not need to be subjected to excessive heat treatment. Vegetables will remain intact, they will not lose their "individuality". Ratatouille is one of those dishes that a person who follows the principles of a healthy diet can afford.
Your mark:
Cooking time: 1 hour 0 minutes
Quantity: 6 servings
Ingredients
- Young zucchini: 2 pcs.
- Eggplant: 2
- Tomato: 4-5 pcs.
- Garlic: 1 clove
- Rosemary, thyme, ground pepper: by a pinch
- Olive oil: 50 g
- Salt: to taste
Cooking instructions
How to cook ratatouille in the oven
Ingredients:
- Eggplant - 1 pc.
- Zucchini - 1-2 pcs.
- Tomatoes - 5-6 pcs.
- Parsley - 1 bunch.
- Olive oil - 3-4 tbsp l.
- Pepper (pepper mix), salt.
For the sauce:
- Very ripe tomatoes - 4-5 pcs.
- Pepper (Bulgarian) -1 pc.
- Onion-turnip - 2 pcs.
- Seasonings, salt, oil.
Algorithm of actions:
- Prepare the tomato sauce, for it - wash the vegetables, chop the onion finely, the pepper - into cubes, make mashed potatoes from the tomatoes. In the same order, send to the pan, at the end of the salt and seasonings.
- Rinse the eggplants, zucchini and the second part of the tomatoes with water, cut off the stalks, cut into rings.
- Take a nice baking dish so as not to shift the dish when serving. Put vegetables in it in the form of a multi-colored spiral, alternating them.
- Sprinkle with oil on top, sprinkle with herbs, garlic and seasonings.
- Cover with baking paper, keep in the oven for 1 hour. Serve with the remaining tomato sauce.
Frying Pan Recipe
Ratatouille can be cooked on the stove or in the oven. Many housewives experiment until they find their own version that they like at home. Below is one of the recipes for cooking in an ordinary deep frying pan.
Ingredients:
- Tomatoes - 4 pcs.
- Eggplant - 0.5 kg.
- Zucchini or zucchini - 0.5 kg.
- Sweet pepper (multicolored) - 3 pcs.
- Parsley, basil, thyme.
- Onion garlic.
Algorithm of actions:
- First, prepare vegetables: wash, peel, remove the stalks. Cut - pepper - into strips, eggplant and zucchini - into circles, tomatoes - into 4 parts, after removing the skin, onion and garlic - finely chopped as possible, chop the parsley.
- Then, sequentially send the prepared vegetables to the pan: first, the eggplants in the company with zucchini, after browning, add the onion and garlic for 4-5 minutes.
- Now it's the turn of the peppers and tomatoes, simmer until the peppers are soft. At the end of the process - salt and pepper, herbs are already in the finished dish, which stands in the center of the table.
Ratatouille, cooked in a pan, preserves vitamins and nutrients, cooks quickly, looks beautiful.
How to cook ratatouille in a slow cooker
There is no faster recipe than ratatouille, which is cooked in a slow cooker. The longest process for the hostess is the preparation of vegetables, and the preparation of the dish itself does not require the presence of the cook.
Ingredients:
- Zucchini, bell pepper, eggplant - 1 pc.
- Tomatoes - 4-6 pcs.
- Red onions - 1-2 pcs.
- Tomato paste - 2-3 tbsp l.
- Red wine - 150 ml (dry).
- Olive oil, pepper (or "Herbs of Provence") and salt.
Algorithm of actions:
- The longest thing is to prepare vegetables. They need to be washed, peeled, seeds and skins removed (if the pets do not like them), cut.
- For cooking in a slow cooker, it is not so important how the vegetables are cut, it will still be delicious. Traditionally, cut zucchini and eggplants into circles, then again in half, pepper into bars, make mashed potatoes from tomatoes, removing the stalk and skin.
- Stage two - put all the vegetables in a slow cooker, sprinkle with olive oil, add salt, tomato paste and seasonings, pour red wine.
- Cooking temperature - 160 degrees, "Multi-cook" mode, time - 25 minutes.
It seems that you won't have to call your relatives, the aroma that spreads throughout the apartment has long given them a signal that mom is preparing another culinary masterpiece.
Delicious ratatouille with cheese
This ratatouille is made according to the classic recipe, but the hard cheese adds a spice to the dish and a beautiful baked crust.
Ingredients:
- Eggplant and zucchini - 1 pc.
- Tomatoes - from 4 to 6 pcs.
- Hard cheese - 100 gr.
- Sweet pepper of red color - 1 pc.
- Onion - 1pc.
- Garlic - a couple of cloves.
- Seasonings (paprika), salt, sugar, oil.
Algorithm of actions:
- In the above recipe, first you need to prepare a tomato sauce, for it, fry the onion, finely chopped, diced pepper, part of the peeled tomatoes, seasonings, salt, paprika, sugar in oil.
- Stage two - the preparation of the ratatouille itself. Put the tomato sauce on the bottom in a heat-resistant container, then the washed, chopped zucchini, tomatoes and eggplants.
- Cut some of the cheese into strips and place between the vegetables, bake for 40 minutes, cover the dish with baking paper.
- Grate the rest of the cheese, sprinkle at the end of cooking, leave in the oven for another five minutes.
Ratatouille with cheese, after the first tasting, usually becomes a traditional dish for family dinners.
Unusual, hearty ratatouille with meat
This ratatouille is somewhat different from the classics of the genre, but it will definitely be appreciated by the male part of the family. After all, it contains the most desirable ingredient for them - meat.
Ingredients:
- Eggplant - 1-2 pcs.
- Tomatoes - 4-7 pcs. (depends on the size).
- Chicken fillet - 300 gr.
- Hard cream cheese - 200 r.
- Butter - 30 gr.
Algorithm of actions:
- You need to make minced meat from chicken fillet, add salt and seasoning it.
- According to the recipe, only eggplants are used, but if desired, it can be supplemented with zucchini, and zucchini, and pepper. Wash the eggplants, remove the tail, cut into circles. Salt, leave, drain the juice, fry.
- Put a little minced meat on each circle of eggplant, put such "sandwiches" in a container prepared for baking, alternating with tomatoes (and with zucchini, zucchini, pepper, if any).
- Top with finely grated cheese. Roasting time - 35 minutes over medium heat.
- Serve in the same container in which the ratatouille was baked. For beauty and appetizing, the finished dish can be sprinkled with herbs.
Recipe for ratatouille with potatoes
Residents of Provence, of course, do not add potatoes to ratatouille, but why not conduct a creative experiment. In addition, the dish will be more satisfying.
Ingredients:
- Eggplant and zucchini (small) - 2 pcs.
- Tomatoes and young potatoes - 3 pcs.
- Bulgarian red pepper - 2 pcs.
- Tomato sauce - 4 tbsp l.
- Salt, herbs (for an amateur).
Algorithm of actions:
- Wash the vegetables very thoroughly (so you can leave the skin on), cut into rings.
- Grease a baking dish with olive oil and tomato paste, or sprinkle with finely chopped garlic for flavor.
- Put the vegetables in the dish one by one. Add a little salt and a lot of seasoning.
- Bake for 30-35 minutes, cover with paper on top to avoid burning.
- Before serving, cooks recommend sprinkling with herbs.
Ratatouille is a unique dish. On the one hand, it is very simple to prepare, on the other, it gives an opportunity for creativity.
- The secret of a delicious dish is to drain the bitter juice from the eggplant, so it will not affect the final taste.
- It will be easier to peel tomatoes if they are doused with boiling water.
- If home-grown people like stewed vegetables, then you need to add more sauce, there are options with red dry wine or egg-cheese filling.
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