Options cooking Ratatouille huge lot. In France every woman prepares this dish on its own. But to prepare we will not a classic Ratatouille, namely the variation of the famous dishes that the rat Remy in the animated film "Ratatouille" was prepared specifically for the harsh food critic. No matter how delicious the Ratatouille is just a vegetable stew, which for many French is an everyday food. How can that surprise or impress the connoisseur?! Hardly... But Remy wouldn't be Remy if he cooked banal dish. And Thomas Keller didn't become one of the best chefs in the world and its restaurants are unlikely to be awarded the highest award of the Michelin, if he strictly followed the rules and did not dare to daring experiments with the classics. "And where's Keller?!", — you will ask. And despite the fact that this brilliant chef and restaurateur has advised Remy, or rather authors of the cartoon, to prepare a Ratatouille, but not quite normal. The name of the dish suggests that vegetables are not fried and for a long time to languish in the oven at a low temperature. Even if you know how to make classic Ratatouille and he had you to love for its taste and simplicity, will surely try to cook rotatetomouse Keller! Believe me, it's worth it!

Originally Ratatouille, which translates to "stir" the food consisted of zucchini, tomatoes, onions, garlic, and all that grew in the garden. The vegetables were cut and braised. Only when the dish got to the restaurant kitchen, started culinary delights. Appeared cutting thin circles, vegetables have to give all the best layers, so that a "mess" forgotten, and to extinguish all steel on a bed of vegetable sauce. This variant is shown in the cartoon.

Repeat exactly on the cartoon dish, of course. not possible: it all the same what to draw a map of the USSR on the song "Broad is my native land", but let's try to make close to the original

First prepare the sauce. Onions and garlic peel and finely chop.

Heated in a pan with olive oil, add the onions, garlic and simmer on low heat for approximately 8 minutes. They should not Zabolotets, and only become soft

Tomatoes incise cross-on-cross, and pour boiling water, then rinse with cold water and remove skin. Cut the tomatoes into small cubes. Pepper and celery finely chop.

Add to the onions and garlic, peppers, tomatoes and celery. Pour a teaspoon of Provencal herbs. You can splash a little water or dry white wine – France where wine to go. Stew on low heat for about 10 minutes so that almost all liquid evaporates, but not fry. Add salt to taste.

Preheat the oven to 180 degrees. Zucchini, eggplant and tomatoes cut into thin slices.

Punching in a blender with the pepper-tomato mixture. Get the sauce.

Spread sauce on bottom of pan. Add the tomato paste.

On top of the sauce put chopped cups vegetables, alternating between them so that each circle was covered with the other, leaving each open circle about half an inch (you can learn from Remy, in the cartoon he does it just brilliantly).

Part of the cut vegetables may be unnecessary. Don't try to cram the remaining vegetables! Why spoil such beauty? In a bowl mix olive oil, balsamic vinegar, salt, black pepper. Sprinkle with a mixture of vegetables. Sprinkle with herbs de Provence.

Paper for baking, cut a circle that will close the pan. Put into the oven 180 C for an hour. (if you remember, Remy was covering Ratatouille cut to fit the shape of the waxed paper).

Get our Ratatouille out of the oven and see what happens. If the form is too much liquid, put it on the stove on medium heat, once the liquid evaporates. Like this Ratatouille can be cooled, cover, freeze and store for up to two days