Description
Almost every woman in France has its own recipe vegetable stew Ratatouille. Share with You the recipe for aunt Danielle from the Auvergne region. This Ratatouille she makes every time we come to visit her in the summer, and even from his own grown vegetables. Serves as a garnish to grilled meat. This dish is even tastier the next day. Try it, you will not be disappointed!
Ingredients
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Puree tomato
500 g
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Tomato
4 piece
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Onion
1 piece
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Garlic
2 tooth
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Zucchini
3 piece
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Eggplant
1 piece
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Pepper
3 piece
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Basil
1 sprig
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Thyme
1 sprig
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Rosemary
1 sprig
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Bay leaf
1 piece
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Olive oil
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Salt
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Black pepper
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Honey
1 Tbsp
Cooking
In a large saucepan in olive oil fry finely chopped onions (1 pieces) until Golden brown, add finely chopped garlic (2 tooth.), still a little fry and add tomato puree (500 ml). Mashed potatoes can be replaced with a tomato in its own juice or passerovannye tomatoes. Leave to cook on slow fire.
Meanwhile, fresh tomatoes (4 pieces) to make cuts cross. Pour boiling water for 5 minutes, then remove and peel. Cut into small cubes.
In a pan, add chopped tomatoes, salt, pepper, 1 Bay leaf, and herbs (Basil, thyme, rosemary). Herbs it is advisable to take fresh, but you can replace and dried. Leave to stew on low heat for about 20 minutes.
Meanwhile zucchini (3 pieces) peel, leaving small strips on the fetus in order to avoid cooking vegetable. Then zucchini cut into circles with a width of 0.5 cm In a separate pan, fry until soft in olive oil.
Eggplant (1 piece) cut into cubes 2x2 cm eggplant does not taste bitter, if you taste bitter, then add salt them, leave for 10 minutes and drain the separated juice. Then the eggplant and fry until soft in olive oil.
Bell peppers (3 pieces, preferably multi-colored) to clear of seeds, cut into strips and stew until soft in olive oil.
All the vegetables and honey (1 tbsp) and add to the pan with the tomato sauce and simmer about 40 minutes. Add honey (or sugar) necessarily, it balances the acid from the tomatoes. Vegetables should be cooked until soft.
I like the dish warm, but it is possible and serve cold. As I wrote earlier, Ratatouille tastes even better the next day, the vegetables are well impregnated with the aromas of each other and begin to play in unison.
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