Ratatouille

It is a traditional French, specifically Provençal dish made with seasonal vegetables. It usually includes eggplant, zucchini, bell peppers, tomatoes, onions, and other vegetables that are neatly arranged in a pan and baked together.

Ratatouille is distinguished by its aromas and colors, often using Provençal spices - thyme, rosemary and parsley. It is both a simple side dish and a stand-alone vegetarian dish that reflects the flavors and authentic cuisine of southern France.

Preparation Time

30-60 mn

Difficulty

Easy

CAL

0-250 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi tarkhun

Recipe author

Nini Sharukhia

Ingredients

Portions :

Olive oil

30 gram

red onion

250 gram

tomatoes

150 gram

stalk of celery

40 gram

Garlic

10 gram

Peeled tomatoes

500 gram

Fresh thyme

2 gram

Raw rosemary

1 gram

Sugar

20 gram

salt and pepper - to taste

step

Stock up on your vegetables of choice—tomatoes, zucchini, eggplant, and onion.
Cut the vegetables into single-thick, round slices so they cook evenly and look good when layered.

step

Let's prepare the sauce

• Finely chop the red onion, celery stalk and garlic
• Heat refined olive oil on medium heat, add chopped onion, celery and garlic. Saute until the onions are translucent and soft.

• Add the halved cherry tomatoes and cook for a few more minutes until the tomatoes begin to break down.

• Add the peeled tomatoes, as well as sugar, salt, pepper, rosemary and thyme. Stir and cook over low heat for 15-20 minutes, until the mixture thickens slightly.

• Finally, add the raw basil. Optionally, you can blend the sauce for a smoother texture

Serve

Pour the sauce over the layered vegetables and bake until done.
To serve, sprinkle with finely chopped parsley

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