How to cook ratatouille correctly. Main recipe and several options

Ratatouille is a summer, light and unusually tasty dish of French cuisine, which, according to the classic recipe, is prepared for a long time (at least an hour, all this time it will be necessary to stay in the kitchen and cut, stir and fry). In this regard, many busy housewives, in order to please the family with a culinary variety, manage to simplify the process using modern technology - microwave ovens and multivarkers. Therefore, before you can prepare ratatouille, you need either to be patient and have enough time, or choose a deliberately quick recipe without claiming originality. Ingredients in both cases are almost the same, the difference will be only in the principle of their heat treatment.

How to cook ratatouille

In order to create this colorful dish in the original, a couple of large eggplants, 4 medium white onions, 7 small zucchini, 2 red and green bell peppers, 70 g of tomato and 3 cans of canned tomatoes in their own juice (without the skin), half a glass of chopped Fresh greens (dill and parsley), garlic head, 400 ml of olive oil, salt to taste, spices (black pepper, dried oregano and basil).

Before you can cook ratatouille, you need to wash all the vegetables and cut them. Eggplants - fairly large cubes (3-4 cm); Zucchini - stripes 5 cm long and about 1.5 mm thick; Pepper - strips of 1.5 cm; Onions - arbitrary, large enough; Garlic - finely.

Also pre-heat the oven to 200 degrees. On a large baking sheet spread the foil, pour a glass of oil and lay eggplants, which are salted and cooked until soft. Then they are left to cool.

Meanwhile, the remaining oil is poured into a deep frying pan, frying onions and garlic first, then add pepper and zucchini. Vegetables should start up the juice, decrease in volume and begin to brown. This will take about 20 minutes. There also send the pasta and tomatoes, herbs and spices, stir and stew for about 10 minutes, then the eggplants are transferred to the frying pan and continue to simmer as much. At the very end, if necessary, you can add salt and seasonings. So the dish ratatouille is obtained . How to prepare it, is known to many, but not every mistress ventures to spend so much of her time. And they serve it usually in a warm form as a main course or as a side dish.

How to cook ratatouille with grapes

In this version, the dish is more refined and spicy. As for the cooking time, it will take even more than in the previous case. For 4 servings, 4 medium fresh tomatoes, 2 potatoes, 4 small zucchini, as well as Bulgarian pepper, onions and carrots (1 piece each) are taken. Still need grapes (white and pink) - over the bunch; Olive oil - 50 ml; Greens (marjoram, tarragon, celery and parsley); Salt and ground pepper.

First, they clean the vegetables (this is perhaps the most painstaking part of the process). And this is done not only with onions and potatoes, tomatoes also need to remove the skin by pouring them with boiling water. Then pepper and tomatoes relieve the seeds. Squash, if they are young, you can not clean. With the apple should remove the skin and remove the middle.

After this, the ingredients are cut. Apple - 4 parts, zucchini - rings, the rest - cubes. Grapes need to be washed and torn off. Then, all components should be transferred to a deep pan, sprinkle with chopped herbs, pour with oil and add 100 ml of water, season with salt and sprinkle with pepper, cover with foil or lid. Bake ratatouille for an hour and a half, without mixing, but adding water in case it all evaporates. Serve hot.

How to cook ratatouille in a multivariate

This is probably the simplest option, since all the ingredients are simply washed, cleaned, cut, placed in a multivark, poured with oil, put on the "Bake" mode and enjoy the prepared dish after 40 minutes (depending on the composition of the components and the power of the device). Thus, you can prepare a dish according to any of the recipes.