home Recipes Vegetarian recipes Ratatouille: a classic recipe and 6 cooking options at home

Ratatouille: a classic recipe and 6 cooking options at home

It took only a few centuries for a simple dish, included in the diet of poor Provence peasants, to be included in the list of the best dishes of world cuisine. The classic recipe of ratatouille today is somewhat changed - the trends of modern gastronomy have affected. Now the food has gained a huge audience, star-lit in the culinary horizon for all admirers of tasty and healthy food.

Material Content:

1 Classic recipe
2 Oven baked vegetable stew
3 How to cook in a slow cooker
4 Vegetable ratatouille in a pan
5 Cooking in milk and cheese sauce
6 Hearty Vegetable Dish with Chicken Fillet
7 How to cook potato ratatouille

Classic recipe

The traditional performance of ratatouille is preserved in its original version, however, the recipes of the dish were replenished with a variety of products and methods of their preparation.

Ingredients Composition:

olive oil;
eggplant and zucchini (zucchini can be) up to 25 cm long;
tomatoes - (we select fruits with a diameter similar to previous vegetables) - 6 pcs.;
cloves of garlic - up to 5 pcs.;
Sweet pepper;
turnip onion - 1 head;
pepper / salt / greens - according to preference.

The main secret of the classic ratatouille recipe is the favorite duet of summer Provence: thyme and rosemary. Be sure to include these fragrant herbs in the composition of the ingredients, adding mint, marjoram or sage to your taste.

Cooking method:

We wash the eggplant, separate the “tails” on both sides, chop into circles. Sprinkle the product with salt, leave for half an hour in a bowl under oppression to get rid of possible bitterness. At the end of the "procedure" we merge the formed dark liquid.
Cut the zucchini in the same way as the previous vegetable.
Free the tomatoes from the thin shell, cut into slices or cubes. We extract seeds from pepper, chop the fruit in strips. The components listed in this paragraph of the recipe are interrupted in a blender until a puree is obtained.
We add the chopped herbs to the sauce and pour into a wide heat-resistant form.
We spread the vegetables in a kind of spiral, alternating circles of zucchini, eggplant, tomato and placing fragrant leaves of Provence herbs between them.
We process the assembled “ensemble” with a brush, olive oil, sprinkle with chopped garlic. Cover the dish with foil, send for an hour to the oven, heated to t 180 ° C.

We remove the shiny paper, brown the ratatouille and enjoy the taste of delicious food.

Oven baked vegetable stew

The classic way of preparing nutritious food offers us great gastronomic opportunities. When baking a vegetable dish in the oven, we turn it into a real culinary masterpiece.

Product Set:

olive oil;
tomato paste - 60 g;
eggplant - 600 g;
carrots - 3 pcs.;
onions - 3 pcs.;
tomatoes - 5 pcs.;
sweet pepper - 3 pcs.;
chili pods - 2 pcs.;
cloves of garlic - 5 pcs.;
celery - 3 stalks;
vinegar (5%) - 18 ml;
sea salt, ordinary sugar - to taste.

Order of preparation:

All vegetables are thoroughly washed and cleaned. We cut into slices zucchini, one tomato and onion, put the products in a separate bowl.
The remaining components are finely chopped, the garlic is passed through a press, chopped with celery rings, chopped chili pods (without seeds). We spread the prepared composition in a pan with olive oil, add tomato paste, vinegar. We pass the mass until a thick sauce is obtained.
We place half the amount of the vegetable mixture in a baking dish or improvised dishes, made up of several layers of foil.
We spread on the sauce a little overlap circles of zucchini, tomato and onion, alternating the components of the dish. We water the decorated products with the remaining aromatic composition, sprinkle with chopped herbs.

We send the food for half an hour to the oven, heated to t 180 ° C, then serve the dish to the table.

How to cook in a slow cooker

It is quite possible to get deliciously delicious and healthy food from eggplant and zucchini in this household appliance. Cooking in it is a pleasure!

Components Used:

olive oil;
bell pepper fruits (preferably red) - 2 pcs.;
tomatoes - 10 pcs.;
onions - 2 heads;
eggplant, zucchini - 2 pcs.;
a pinch of sugar;
a mixture of fragrant herbs, herbs, salt.

Stages of preparation:

We wash the “little blue ones”, divide them into round layers up to 3 mm thick. Do not forget to rid eggplant of bitterness (solanine), otherwise the dish will get an unpleasant aftertaste, therefore it will be hopelessly spoiled!
In the same form, we cut the squash.
We extract seeds from peppers, free onions from husks, chop vegetables into small pieces. Grind ½ quantity of peeled tomatoes. The remaining ripe fruits are shredded in thin rings.
We heat the multicooker by setting the "Frying" mode. Put olive oil in the appliance bowl. We spread alternately, with a frequency of 5 minutes, onions, peppers, small parts of tomatoes. Add tomato paste, season the composition with salt, regular sugar, picking Provence herbs.
We select half of the resulting sauce, put in a saucepan the circles of zucchini, eggplant and tomatoes. Spray the products with olive oil, fill with the left part of the fragrant composition.
Set the "Extinguishing" mode, cook another 60 minutes.

We spread the ratatouille from the multicooker on plates, pour it with delicious sauce.

Vegetable ratatouille in a pan

The presented dish is based on the same classic recipe for cooking ancient dishes. The resulting vegetable ratatouille immediately attracts attention with its unusually bright colors.

Grocery list:

sunflower oil;
sweet pepper - 3 pcs.;
champignons - 200 g;
eggplant - 200 g;
ketchup - 200 g;
turnip onion - 100 g;
special (for vegetables) seasoning - 20 g;
cloves of garlic - 5 pcs.;
salt, parsley, pepper, other herbs.

Cooking sequence:

In this recipe, we divide the eggplant and zucchini into cubes and fry in oil until a beautiful brown crust appears.
Grind processed onions, fruits of peppers without seeds, garlic cloves passed through a garlic crusher. We send vegetables to the pan to the rest of the products, continue cooking.
Cut the mushrooms, add to the placed components of the dish. We attach ketchup, chopped greens. We extinguish the products on low heat, periodically mixing the mass. Do not forget to season them with salt and pepper, sprinkle with aromatic dried herbs and herbs.

Here is a delicious “clearing” appeared before us at the end of the process!

Cooking in milk and cheese sauce

Ratatouille - an excellent dish in any performance! However, the dish served in milk-cheese sauce can, without a doubt, be considered ideal.

The list of components:

olive oil;
zucchini and eggplant;
tomato juice - 250 ml;
fruits of peppers of three colors - 3 pcs.;
tomatoes - from 3 pcs.;
salt, greens.

For the sauce, prepare:

whole milk - 230 ml;
cheese (preferably hard) - 100 g;
butter - 60 g;
sifted flour - 40 g;
spice.

Ratatouille will look elegant, regardless of the recipe used, if you create zucchini, eggplant and tomatoes of the same diameter to create a dish. Spiral-shaped vegetables will especially sparkle with their bright colors!

The technology of obtaining dishes:

We select heat-resistant oval-shaped dishes about 28x23 in size. Pour in fresh olive oil and tomato juice. Season the composition with pepper and salt, mix well.
We divide the pre-processed eggplants into circles, put them a little overlap in the tomato mixture. We scatter a few sheets of mint. Sprigs of thyme or rosemary will not interfere.
Next, we place a layer of zucchini chopped in the same form, then a row of thinly sliced tomato slices. Cover the products with foil, bake for 40 minutes at 200 ° C. Remove the paper a quarter of an hour before the end of the process.
Now let's do the sauce. It reminds one of the famous Bechamel. Melt the butter in a pan, avoiding strong heating. We attach portions of flour, continuing to continuously mix the composition, pour in a stream of whole milk and add cheese chips (leave a little bit for decoration).
Salt and pepper the mixture, while breaking up all the lumps that appear. As soon as the mass thickens, immediately move the dishes away from the fire.

Our vegetables are ready. They nicely browned, so we fill the ratatouille with thick milk and cheese sauce and serve it on the table.

Hearty Vegetable Dish with Chicken Fillet

There is no need to imagine a fabulously delicious dish with vegetables and chicken meat, over which we masterfully “conjoin”, having certainly cooked in the oven.