Ratatouille is an easy and quick vegetarian dish from Provence France. It’s a great low-calorie vegan dinner and just a wonderful dish for the whole family. Although easy to prepare, this dish looks spectacular and will be a worthy decoration even for the festive table.
Ingredients for ratatouille :
Eggplant – 1 medium.
Zucchini or zucchini – 1 medium.
Tomatoes – 4 pieces.
Olive oil – 3 tbsp.
Sauce for cooking:
Tomato – 1 piece.
Salt – 1 tsp.
Mayonnaise and basil – 0.5 tsp. each or provan herbs – 1 tsp.
Pomegranate juice – 150 ml.
Peel eggplant and zucchini from their skins.
Cut all the vegetables into 1-1,5 cm rounds.
Grease the form with oil and put the vegetables in the form, alternating eggplant and zucchini with tomatoes: eggplant – tomato – zucchini – tomato, etc.
Vegetables can be placed tightly to each other, or you can tilt them slightly to the side.
Next, prepare the sauce: mix in a blender peeled tomato and the rest of the ingredients for the sauce.
Pour the resulting mass over the vegetables and put it in a preheated oven at 200 degrees for 30-40 minutes.
A little more nuance:
In this vegetable dish, readiness should be determined by the readiness of the eggplant.
Pomegranate juice can be made by yourself, for this you will need to grind the seeds of half a pomegranate with a blender, strain through a sieve and add water to the desired volume. You can also use pomegranate sauce (3 spoons) and 100-150 g of water.
When serving, you can garnish with fresh basil and sprinkle with herbs.
Enjoy your meal!
