1. Prepare vegetables. Cut them into cubes the size of 5x5x5 mm, this is the first secret of the delicious Ratatouille from Frank. The larger pieces require longer cooking, which means losing more taste, and the smaller pieces can simply turn into mush. Smaller is to cut only the onion, garlic and Basil. 2. Fry the onion in a dry pan until Golden out of the corner. Don't be afraid to burn the onions, it's the second secret. When this vegetable gets into the oil, it begins to stew, because films did not allow him to give the juices. Fried onions in a dry pan, we remove those. The main thing at this stage is to constantly stir. As soon as there is a gilded corner - pour in the oil, quite a bit, and stir. 3. Add the eggplant. We do not pre-prepare, no soaking, and push-UPS. It will immediately absorb the oil from the pan. Fry need until, until he will "return" oil. It will take 3-4 minutes, but it all depends on strength of fire. 4. Add zucchini, fry for another couple of minutes. 5. Spread on a pan pepper, green beans, simmer until soft pepper. 6. Enter the tomatoes and tomato paste, simmer a few minutes. 7. Turn off the pan. That's a third secret: add the garlic, spices and salt at the very end of cooking so as not to overheat them. Mix thoroughly. Eat Ratatouille now, but much tastier it becomes cooled down and nastoyaschii, like every vegetable stews. Tastes best when served with Basil, as a separate dish or side dish, goes well with rice or dried bread.

I cooked different ways slicing

Also baked

But the one I am sharing, it turned out best for my taste. Bon appetit, dear cooks!