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.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 1 piece Eggplant
- 1 piece Zucchini
- 1 piece Sweet pepper
- 2 pieces Tomatoes
- 4 cloves garlic
- 1 piece Onion
- Thyme or basil
- 1 teaspoon Sugar
- Salt to taste
- 3 tablespoons Vegetable oil
- A mixture of spices to taste
- 1 tablespoon Lemon juice
- Greens
Ingredients
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Instructions
- 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.
- The dish is served hot or cold. Bon appetit!
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