Classic Recipe Ratatouille

There are two ways to prepare ratatouille on the stove. You can put out all the vegetables at once or first fry each ingredient separately, and then extinguish them together. It is believed that in the second case, vegetables retain their shape better.



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Ingredients

• 2 red bell peppers;
• 2 zucchini;
• 1 eggplant;
• 2 onions;
• 4 tomatoes;
• 4 cloves of garlic;
• olive oil;
• 4 sprigs of fresh thyme;
• 2 tablespoons of tomato paste - optional;
• salt - to taste;
• Provencal herbs - optional.
  
  

Preparation

Cut the onion, peeled pepper, zucchini, eggplant and tomatoes in large slices and chop the garlic. If zucchini are old, then it is better to remove the cuticle from them and remove the seeds.

Tomatoes can also be peeled off. To do this, make cross-shaped incisions on their apexes, dip the vegetables into boiling water for 30 seconds, and then into icy water for another 30 seconds. After that, the skin will easily be removed from the fruit.

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