Classic Ratatouille in the oven
Cooking time120 min
Want to feel like a cooking guru? Prepare Ratatouille! This exquisite French cuisine became widely known thanks to the same cartoon. What makes it so special? Just vegetables in the sauce. But the result is so aromatic and rich dish that can understand the hype around him.
Keep in mind that ovens are different. Temperature and cooking times may differ from those listed in the recipe.
Prepare the ingredients for the sauce.
Tomatoes cut crosswise, then scald with boiling water and leave for 2-3 minutes.
Then remove the tomato skins and chop the flesh in small cubes.
Bulgarian pepper to wash, dry and bake in a preheated 220u00b0C oven for about 25 minutes, until the black markings on the skin. I baked it in a special sleeve.
The peppers cool, without removing from the package, and peel off the skins, remove the seeds and stalk.
Cut the flesh into small pieces.
Peel the onions and finely chop.
In a pan heat the vegetable oil. Put onion, saute 5 minutes until transparent.
Add to the pan tomatoes and simmer on low heat for 10 minutes.
Add bell pepper, season with salt and pepper, stir and simmer for another 5 minutes.
Prepare the other necessary ingredients for the meals. Tomatoes, zucchini, eggplant, wash and dry. Eggplant is better to choose an oblong, the diameter of the vegetable was more or less the same throughout its length.
Zucchini cut into slices thickness of about 2 mm. in Addition to the usual zucchini can use zucchini or yellow squash.
Tomatoes also cut into slices.
Eggplant cut into slices the same thickness as the zucchini, tomatoes, salt and leave for 10 minutes to fight off the bitterness. Then rinse with cold water.
Garlic finely chop with a knife or skip through the press.
In bowl, combine vegetable oil, garlic, blend of French herbs, black pepper and salt.
In a baking dish and pour all the sauce. The form for baking it is better to take a little deeper to fit all the slices of vegetables. My form was not very deep, while tomatoes and eggplants were large diameter, so I had to cut them in half.
On top lay alternating slices of tomatoes, zucchini and eggplant. Vegetables to half should be submerged in the sauce. On top of the vegetables pour oil with garlic and herbs.
Cover the form with foil and put in a preheated 200u00b0C oven for 1 hour.
Then remove the foil and bake the vegetables for another 25-30 minutes. Bon appetit!