Ingredients

Features

Description

Under the ridiculous to our ears the word «ratatouille» hides the banal (but very juicy and tasty), vegetable stew, traditionally cooked in Provence, in southern France. It includes eggplant, zucchini, onion, tomato and garlic, sometimes red (cayenne) pepper.

1. Eggplant cut into circles of 1 cm thick, sprinkle with salt and leave for half an hour. Zucchini cut into cubes (or circles), add salt and leave for half an hour. Rinse salt eggplant and zucchini, pat dry on paper towels.

2. Heat the oil in a frying pan and fry the onion until golden brown. Add the garlic, eggplant and fry until brown. Put the eggplant from the pan and in the same pan fry the zucchini until golden brown.

3. All the vegetables in a large shift skillet, sprinkle with sugar and pour the vinegar. Add tomatoes and optional wine, salt and pepper to taste. Simmer, covered on low heat for about half an hour. Serve the dish can sprinkle with grated cheese.

Translated by site: wday.ru