Ratatouille classic in the oven vegetable

Step-by-step cooking

1. Step 1:

   

   How to make a classic ratatouille in the oven? First, prepare the necessary ingredients for the tomato sauce. Wash the vegetables well. Peel the onion from the husk. Take any vegetable oil, but refined.

2. Step 2:

   

   Make criss-cross incisions on tomatoes, then put them in boiling water for 2-3 minutes.

3. Step 3:

   

   Peel the tomatoes and cut their flesh into small cubes.

4. Step 4:

   

   Bulgarian pepper, without cutting off the stalk from it, bake in a preheated 220 ° C oven for about 15-25 minutes until black spots on the skin. I baked in a special sleeve. Determine the time and temperature by your oven.

5. Step 5:

   

   Chill the pepper without removing it from the bag and peel it off. Remove the seeds and stalk from the pepper.

6. Step 6:

   

   Cut the flesh of the baked bell pepper into small pieces.

7. Step 7:

   

   Finely chop the peeled onion into cubes.

8. Step 8:

   

   Heat the vegetable oil in a frying pan. Lay out the onion, fry it for about 4-5 minutes until transparent. Stir with a spatula so that it does not burn.

9. Step 9:

   

   Add the chopped tomatoes to the pan and simmer everything over low heat for about 8-10 minutes.

10. Step 10:

    

    Add chopped bell pepper to the onion and tomatoes, season with salt and pepper, stir and simmer for another 3-5 minutes.

12. Step 11:

    

    Prepare the rest of the necessary ingredients for the dish. Wash and dry tomatoes, zucchini, eggplant. It is better to choose an oblong eggplant so that the diameter of the vegetable is more or less the same along the entire length.

13. Step 12:

    

    Cut the zucchini into circles about 2 mm thick. In addition to the usual zucchini, you can use zucchini or yellow zucchini. If your zucchini has a tough skin, peel it off. But it is advisable to use zucchini with a delicate skin, so as not to peel it off.

14. Step 13:

    

    Cut tomatoes into circles as well.

15. Step 14:

    

    Cut the eggplant into circles of the same thickness as the zucchini with tomatoes, add salt and leave for 10 minutes to get the bitterness out. Then rinse the eggplants with cold water.

16. Step 15:

    

    Finely chop the peeled garlic with a knife or pass it through a press.

17. Step 16:

    

    In a bowl, mix vegetable oil, crushed garlic, a mixture of French herbs, ground black pepper and salt.

18. Step 17:

    

    Pour all the sauce into the baking dish. It is better to take the baking dish deeper so that all the circles of vegetables fit completely into it. My shape was not very deep, and tomatoes and eggplants turned out to be of large diameter, so I had to cut them in half.

19. Step 18:

    

    Lay on top, alternating, circles of tomatoes, zucchini and eggplant. Vegetables up to half should be immersed in the sauce. Pour oil with garlic and herbs on top of the vegetables.

20. Step 19:

    

    Cover the mold with foil and put it in preheated to 200°From the oven for about 1 hour. Determine the exact time and temperature of baking according to your oven.

21. Step 20:

    

    Then remove the foil and bake the vegetables for another 20-30 minutes. Bon appetit!