Ratatouille Michel Gerar

Products on 6 servings:
Sweet pepper 6 pieces
Garlic cloves 8
Onions 2 heads
Eggplants 4 pieces
Zucchini 2 pieces
Tomatoes 6 pieces
Parsley 50 grams
Thyme 2 pieces
Olive oil 100 milliliters
Bay leaves 2 pieces
Vinegar 2 tablespoons
Salt to taste
Ground black pepper to taste

How to:

1. Onions chop. Peppers remove seeds, cut into cubes.

2. In the olive oil fry the onion until soft, add the chopped garlic, and as soon as the garlic will smell, throw in the frying pan 2 finely chopped tomatoes, delivered from the skin and seeds, and pepper. By tomatoes need to add a little fresh or dried thyme, a couple of bay leaves, salt and reduce the heat to tomatoes not roasted.

3. Eggplant, tomatoes and zucchini cut into thin slices. When the tomatoes and peppers soften, sauce is ready. Part of sauce to put on the bottom of the pan. Then beautifully put tomato slices, alternating with slices of eggplant and zucchini. The number of layers can be anything.

4. Place the baking sheet in the oven, preheated to 200 degrees, and bake until the top layer until the vegetables will not get a golden color.

5. Before the final chop finely parsley, add the olive oil, salt and pepper, add 2-3 cloves of minced garlic and vinegar. Mix and spread evenly over the surface of the finished ratatouille.


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