Description
A traditional vegetable dish Provencal cuisine made from peppers, eggplant and zucchini, in many ways similar to the Hungarian Lecho. Who can stand against to try Ratatouille? For those who saves the figure or prefer vegetable dishes, Ratatouille can be a useful and very tasty lunch or dinner.
Ingredients
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Eggplant
1 piece
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Pepper
1 piece
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Zucchini
1 piece
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Onion
1 piece
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Tomato
2 piece
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Olive oil
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Garlic
2 tooth
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Sugar
0.5 tsp
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Spices
Cooking
Cut the eggplant and sprinkle with salt.
Meanwhile, prepare the remaining vegetables. Tomatoes, make slits and fill with boiling water, remove the skins. Cut them very very finely.
Cut onion into half rings. Pepper strips. Zucchini with polukruzhochkami. Cut large eggplant. All at a time fry in olive or any other oil. Eggplant - 4-5 min max. Spread on a cloth, not to leave excess fat (you can not do, and once in the dish).
Zucchini - 4-5 min max. Spread on a napkin, so no more extra fat.
Pepper - 2 min maximum. Spread on a napkin, so no more extra fat.
Onions 2 minutes Then add our tomatoes, salt, sugar, black pepper, and may even have saffron and coriander! Stew for 5 minutes, no more. Spread on our cooked vegetables.
Here it is, our Ratatouille, but not in a hurry!!!! Although salivating already flowing and the smell, and the view!!!
Add the garlic.
2-3 tbsp olive oil.
Mix, put in the plate, decorated with mint or than you want and you can eat!!!! With yogurt, as I have, or with sour cream!
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