Ratatouille

Category: Vegetable and fruit dishes

Ingredients

Small eggplant 1 PC.
Salt 1.2 tsp
Zucchini squash 500 g
Bulbs 2 pcs.
Red pepper 2 pcs.
Yellow pepper 1 PC.
Large meaty tomatoes 4 things.
Olive oil 10 tbsp. l.
Garlic 3-4 cloves
Ground coriander 1/2 tsp
Chopped basil 1 tbsp. l.
Salt 1/3 tsp
Ground black pepper pinch
Vegetable broth
or water
125-250 ml
Chopped parsley 1 tbsp. l.

Cooking method

  • Cut the eggplant into slices 1 cm thick, sprinkle with salt, put on a plate, press down with another plate and leave for 30 minutes. Drain the released juice. Cut the zucchini into slices. Peel the onion and cut into cubes. Cut the peppers into strips. Peel the tomatoes and cut the pulp into cubes. Heat oil in a frying pan and fry each type of vegetables (except tomatoes) separately in oil, without browning. Peel and chop the garlic. Mix the fried vegetables with garlic, coriander, basil, season with salt and pepper, put in a saucepan and add enough vegetable broth or water to cover the vegetables 2 cm higher. Simmer vegetables covered over low heat for 30 minutes. Then mix the tomatoes and parsley with the vegetables and cook for another 15 minutes.

Note

Try this recipe ...

Merri
Ratatouille - universal love! Summer fuss in the kitchen

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