Ratatuj or Ratatouillelooks impressive, and its taste fully reflects the character of the cuisine of southern France, and more precisely from Nice. Perfect for a lazy dinner or a unique meal without meat. This dish proves that healthy food can also be extremely tasty. The secret is Fresh vegetables such as eggplant and zucchiniappropriate spices and a delicious sauce based on tomatoes. The dish requires some commitment and patience, but the effect is certainly worth it. The dish will be a great choice for vegetarians.
To prepare this recipe, you will need:
- 1 small eggplant,
- 2 small courgettes (preferably 1 yellow and 1 green),
- 3-4 tomatoes,
- 3 tablespoons of oil,
- 1 clove of garlic,
- a bit of thyme,
- A bit of dried parsley.
Ingredients for sauce:
- 1 can of cut tomatoes,
- 50 ml of water,
- 1 carrot,
- 1 red pepper,
- 1 shallot,
- 2 cloves of garlic,
- half a teaspoon of sweet pepper,
- half a teaspoon of sweet smoked peppers,
- 1 teaspoon of Provencal herbs,
- half a teaspoon of sugar,
- 1 teaspoon of tomato concentrate,
- 1 tablespoon of balsamic vinegar,
- Optional 50 ml of sweet cream,
- Frying oil.
To be provided:
Peel and chop the shallot finely, do the same with the cloves of garlic. Peel the carrot, grate on a grater. Get rid of the seed nest from red and cut into cubes.
Heat a little oil in a frying pan. Put the chopped shallot, garlic and fry for a while until they are. Add carrots and peppers, fry for 5 minutes. Then add canned tomatoes, water, tomato concentrate, balsamic vinegar, spices and sugar. Cook the whole on low heat for about 15 minutes until the sauce thickens. Finally, you can add cream for a milder taste. Season with salt and pepper.
Cut the eggplant, zucchini and tomatoes into thin slices (preferably similar thickness, approx. 3 mm). If the eggplant has a lot of juice, you can salt it lightly and leave it for a few minutes, then dry it.
Also prepare the glaze for spreading. In a bowl, mix the oil with garlic, thyme and parsley squeezed by Prague.
In a baking dish, spread a layer of hot vegetable sauce evenly. Place the eggplant, zucchini and tomato slices on top on top – creating a circle and filling the center or in the form of straight lines (depending on the shape of the dish).
Brush the whole with a brush or spoon.
Cover the dish with aluminum foil and put in the oven preheated to 180 ° C. Bake for 40-50 minutes, then remove the foil and bake for another 15-20 minutes until the vegetables are browned.
Sprinkle the ready dish with freshly grated Parmesan cheese.
Sources: Terazpoczy.pl
