Ratatouille

Ingredients

• young garlic cloves - 3 pcs.
• eggplant - 1 pc.
• zucchini - 1 pc.
• tomatoes - 3 pcs.
• carrots - 1 pc.
• sweet pepper - 1 pc.
• onion - 1 pc.
• vegetable oil - 3 tbsp. l.
• dried basil - 1 tbsp. l.
• oregano - 1 tbsp. l.
• ground black pepper
• salt

Cooking

Step 1

First of all, we prepare a vegetable pillow, on which our ratatouille will be placed. Cut onions, carrots into small pieces and lightly fry them in vegetable oil. Then add chopped pepper, also simmer for a couple of minutes. Then put the peeled and chopped tomato into the mixture. Add some salt and basil. Reduce heat and simmer vegetables for about 10 minutes. under the lid. The final touch - beat the mixture with a blender into a homogeneous thick mass. We spread it in an even layer on the bottom of the refractory form.

Step 2

Let's start cutting vegetables. The ideal option is to pick up zucchini, eggplant and tomatoes of the same diameter. Then ratatouille will turn out like from the picture! In slicing, the main thing is to achieve the maximum thinness of the slices so that the vegetables fit evenly and tightly against each other. Eggplant does not need to be peeled, but zucchini, if it is large enough, it is better to peel. Cut everything into thin circles and spread, alternating, on a vegetable pillow in a circle. When the composition is ready, we slightly crush it for more density.

Step 3

We're getting ready to ship. You can use fresh basil leaves - they need to be finely chopped or chopped in a blender. Finely chop the garlic, mix it with oil, salt and spices. Water the vegetables generously. We cover the ratatouille with foil and put in an oven preheated to 180-200 ° C for 40-45 minutes. Then remove the foil and bake the dish for another 10-15 minutes.