Description
No one will ever convince me that Ratatouille is necessary to put out, not bake, beautiful laying the vegetables harmonica. After all, many know that this beautiful name comes from the Rata-food in common, and Touiller to stir. Agree, when baking to make it quite difficult. Moreover, this dish is simple hard workers, and something tells me that they hardly bother on the aesthetic appearance of their meal. I love Ratatouille with all my soul, as well as meat! :) That's why I decided to combine these two hotly my favorite meals into one. And when you combine vegetables and meat and do not eat can not be a priori! Bon appetit, dear cooks!
Ingredients
-
Minced meat
500 g
-
Eggplant
2 piece
-
Zucchini
1 piece
-
Onion
2 piece
-
Pepper
2 piece
-
Tomato
3 piece
-
Tomato paste
2 Tbsp
-
Garlic
3 tooth
-
Parsley
1 coup
-
Spices
1 Tbsp
Cooking
As you know, the amount of vegetables given are approximate and you can vary it depending on their preferences and tastes. thick-walled pan. Cut onion and fry in vegetable oil. I did it on the olive, for its aroma. And not Melchia sliced.
To fried onion add the minced meat and at the maximum heat fry-simmer until soft. Remove from the heat.
In the empty pan with oil, add eggplant. Slicing can there be any way You like. At this time, chop the zucchini.
Zucchini I brushed because I thought it was too thick-skinned. It took just 4-5 minutes as we sent it to stew eggplant. Add the zucchini.
Then they do the same with pepper. The fire is moderately strong.
Now tomatoes. Do not forget to stir.
Add our minced meat with all its juices, tomato paste, herbs, salt and pepper to taste, cover and simmer on low heat for about 15-20 minutes.
Add chopped parsley, garlic, cover, turn off heat and allow to stand another 10 minutes.
I prefer this Ratatouille with mashed potatoes or as a separate dish with toasted black bread! Husband loves it with rice.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.