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Ratatouille. The recipe with the photo.


Today's recipe will suit those who love vegetables, literally in all their manifestations. It is necessary to recognize that cooking ratatuya - a very troublesome business, although not complex. Naturally, the main ingredients in this recipe are vegetables. By the way, their number will depend on what you have the size of dishes for baking.


  • 2 large bell peppers;
  • 1 large eggplant;
  • 1 large zucchini squash;
  • 800 gr. tomatoes (450 for laying and 350 for sauce);
  • 2 medium bulbs;
  • 2-3 cloves of garlic;
  • Greenery;
  • Vegetable oil;
  • Salt pepper;
  • Balsamic / wine vinegar (optional).



The first thing to do is to peel the peppers. Practice shows that this is a lengthy business. Put the peppers in a roasting dish and send them to the oven for about 40 or a little more. It is necessary that the peel begin to stain a little.


Pull the pepper out of the oven and put it to cool in a bag. The whole process takes a lot of time, so it will be possible to do the rest of the elements.

While the pepper flakes in the oven, chop the onion and garlic finely.


Thinly cut the zucchini, eggplant and tomatoes (450 gr.). By the way, it's easier to use special graters, but you can also cut it with a knife. Sliced ​​vegetables salt to taste.



With the remaining tomatoes, peel and cut into small pieces - this part will go to the sauce.

To remove peel from tomatoes, it is necessary to lower the tomato for several minutes in boiling water.

It's time to peel the pepper. Even with all the above procedures it is not very simple. However, remove the seeds and peel and cut into small cubes.

Prepare the sauce

Fry onion in vegetable oil for about 4 minutes, and then add pepper to it. Fry for about 3-4 minutes and add the peeled tomatoes. Salt to taste and continue to fry for another 7-8.

Then transfer the mixture into a blender and grind until smooth. All! The sauce is ready!

Spread Ratatouille

In the prepared baking dish, pour the sauce and lay the vegetables alternating tomato, eggplant and zucchini.

By the way, it's easier to collect a small "turret" in your hands and then put it in a dish, than immediately put it into shape.



Mix the sunflower oil, chopped greens and garlic, salt and pour the dish on top.


Cover the dish with foil and send it to the oven at 180 ° C for about an hour and a half. It is necessary to recognize that depending on the type of oven can go and more - about 2 hours. By the way, if the vegetables are still not ready, you can always send them again to the oven.

That's all, the dish is ready. when serving, you can sprinkle a little balsamic vinegar.




The dish turned out delicious and some really autumnal. It is perfect for vegetarians as the main, and all the others can serve it with meat.

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