2 recipes for the perfect ratatouille in the oven and on the stove

The classic ratatouille recipe

There are two ways to cook ratatouille on the stove top. You can stew all the vegetables at once, or fry each ingredient separately first and then stew them together. It is believed that in the second case, vegetables retain their shape better.

Ingredients

2 red bell peppers;
2 zucchini;
1 eggplant;
2 onions;
4 tomatoes;
4 cloves of garlic;
olive oil;
4 sprigs of fresh thyme;
2 tablespoons of tomato paste - optional;
salt to taste;
Provencal herbs - optional.

Preparation

Chop the onion, peeled peppers, zucchini, eggplant and tomatoes into large pieces and chop the garlic. If the zucchini is old, then it is better to first remove the skin from them and remove the seeds.

Tomatoes can also be peeled. To do this, make cross-shaped cuts on their tops, dip the vegetables in boiling water for 30 seconds, and then in ice water for another 30 seconds. After that, the skin is easily removed from the fruit.

Method 1

Fry the onion in hot oil, then add chopped thyme to it. When the onion is tender, add the garlic, pepper, zucchini and eggplant and sauté, stirring occasionally, over medium heat for 2-3 minutes.

Add tomatoes, salt and tomato paste if desired.

You can add Provencal herbs to ratatouille - this mixture is ideal for its preparation.

Although fresh vegetables and thyme will make the dish flavorful anyway. Simmer vegetables, covered, over medium heat until soft.

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Method 2

Separately, stirring occasionally, fry the thyme, onion, pepper, zucchini, eggplant and tomatoes until golden brown.

Then put all the vegetables in one saucepan, pour in 150 ml of water, add chopped garlic, salt and Provencal herbs. Simmer, covered, for about 20 minutes.

If the ratatouille seems too liquid to you, then cook the dish without a lid for another 10-15 minutes.

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Oven ratatouille recipe

Tomatoes, zucchini and eggplants cut into slices are laid out on a tomato and baked pepper sauce. Original presentation, incredible aroma and amazing taste are guaranteed.

Ingredients

2 red bell peppers;
olive oil;
1 onion;
4 cloves of garlic;
8 tomatoes;
4 sprigs of thyme;
salt to taste;
3 zucchini;
1 eggplant.

Preparation

Cut the peppers in half and remove the seeds. Place vegetables, cut side down, on a greased or foil-lined baking sheet. Bake the peppers in an oven preheated to 230 ° C for 15–20 minutes. Then cool, peel and cut into small cubes.

Put chopped onion and 3 cloves of garlic in a frying pan with heated oil and fry, stirring occasionally, until soft. Peel 4 tomatoes, cut into small cubes and add to vegetables along with 3 sprigs of thyme.

Simmer over low heat until almost all liquid has evaporated. Add chopped pepper and salt, cook for a few more minutes and remove thyme.

Spread the tomato sauce over the bottom of the baking dish. A 20 cm dish is best. Cut the courgettes, eggplant and leftover tomatoes into thin slices and place them on top of the sauce in a circle or in strips.

ratatouille recipe: laying out vegetables

Mix 1 tablespoon of olive oil with minced garlic clove, salt and leaves from a sprig of thyme. Brush vegetables with this mixture.

Cover the tin with foil and bake vegetables at 140 ° C for 2 hours. Vegetables should be easily pierced with a knife or fork. Remove the foil and bake for another half hour. If the vegetables suddenly start to burn, cover them with foil again.