Ratatouille is a popular vegetable dish of Provencal cuisine. The classic Ratatouille is preparing a bit zamorochno and have plates of need to conduct half a day. I offer a simplified, but no less delicious version of this bright, fragrant and healthy dish. In addition, the dish is universal. It can be served as a hot appetizer or main course or as a cold appetizer.
Wash eggplant, cut into cubes 1 to 1 cm, fall asleep with salt and set aside for 20 minutes to get the bitterness. Next, wash off the eggplant, squeeze and dry with a paper towel.
Garlic peel, crush with a knife. Take a saucepan or pan with a thick bottom, heat the oil, put the garlic.
As soon as the aroma of garlic appears, put the eggplant in a saucepan and fry, stirring constantly for 5 minutes. Remove the eggplant on a plate.
Wash the onions and zucchini, peel and cut into the same cubes as the eggplant. Add the oil to the pan, fry the onion for a couple of minutes, then add the zucchini and fry everything over medium heat for 5 minutes.
Add to the zucchini fried eggplant, put diced bell pepper, stir. Add the herbs, according to the recipe-thyme leaves, I replaced with Basil.
Put diced tomatoes. Add sugar, pepper mixture, lemon juice. If necessary, salt. Stir, simmer for 10 minutes.
Add the greens, I have cilantro. Mix everything, turn off the fire, let the dish brew for 10 minutes.