Eggplant ratatouille with minced meat. Ratatouille

23.10.2019

Ratatouille - traditional french dish, which people like to cook in our country. It is not for nothing that this dish has become the "hero" of the world famous cartoon. The ratatouille recipe is one of the most interesting options vegetable dishes, which more resembles vegetable stew, lecho and sauté. Most often, the classic ratatouille recipe includes eggplant, zucchini or zucchini, fresh peppers, tomatoes, onion and garlic. Also in this vegetable dish add Mediterranean herbs that give it a truly divine aroma.

There are several ways to prepare this vegetable delicacy. The recipe for a classic ratatouille with a photo is not much different from a regular stew - cut each vegetable into large pieces and stew in oil in one pan with the addition aromatic spices... According to the second method, each type of chopped vegetables must be fried separately in heated oil. All vegetables are mixed just before serving. And finally, the third cooking method is to bake vegetables in the oven in the form of a spiral-layer structure.

Ratatouille classic recipe with step by step photos

If the French vegetable dish - ratatouille - is familiar to you only by the name of the cartoon of the same name, then do not hesitate to cook it and feel all the simplicity and, meanwhile, the great taste of this dish. In addition, ratatouille is a very beautiful dish in its appearance. And this is also not unimportant, especially when guests are at the table.

Ingredients for making classic ratatouille:

eggplant - 2 pcs. (approximately 400 grams);
zucchini - 2 pcs. (about 600 grams);
tomatoes - 400-500 grams;
garlic - 1-2 cloves;
olive oil - 60 ml;
parsley - 15 grams;
basil greens - 15 grams;
onions - 75 grams;
bulgarian pepper - 60 grams;
tomatoes - 400 grams;
sugar - 15 grams;
olive oil - 30 ml;
salt, ground black pepper - to taste.

The recipe for the Ratatouille dish:

To prepare ratatouille, it is best to choose vegetables - eggplants, tomatoes, zucchini - about the same diameter. Before preparing this dish directly, you should prepare the vegetables. To do this, wash the eggplants, peel them off and cut into thin slices. The thickness of the circles should not exceed 5 millimeters. Then put the eggplant slices in a bowl, salt and leave for 30 minutes to release the bitterness.
Zucchini and tomatoes are also good to wash, dry with a napkin and cut into slices like eggplants. Zucchini should be young with soft, undeveloped seeds. They can also be replaced with young zucchini fruits, in fact, these are the same zucchini.
Now let's put the vegetables aside and start making the ratatouille sauce. For the sauce you will need onions and bell pepper... They need to be washed, peeled and seeds removed and cut into small cubes.
Wash the tomatoes, sprinkle with boiling water, remove the skin from them and grate. Thus, you should have a tomato puree.
Heat a couple of tablespoons of olive oil in a deep frying pan or saucepan and simmer chopped onions until soft. This can be done by placing a skillet or stewpan over low heat.
Then add cubes of bell pepper to the onion and fry for another 5 minutes.
After the time has elapsed, add tomato puree to the vegetables in a frying pan and stir the sauce.
Then season the sauce with salt and pepper to taste, and add sugar.
Boil the sauce over low heat for 10 -12 minutes. At the same time, do not forget to stir it periodically. While the sauce is stewing, wash and chop the basil and put it in tomato sauce.
Divide the prepared sauce into two parts and pour one of them onto the bottom of the baking dish in which you will cook the ratatouille.
Now alternating circles of eggplant, zucchini and tomatoes, lay them on the edge in a mold. You need to stack vegetables tightly, because when cooking they will decrease in size. It turns out such a beautiful combination ...
When the vegetables are stacked, it remains to chop the previously washed and dried parsley and garlic.
Then in a separate bowl, combine the chopped herbs and garlic. If you are a spicy lover, you can add a pod of hot hot peppers here. Next, put this green mass on top of the vegetables in a baking dish and pour over everything with the remaining olive oil.
At this point, you should already have the oven preheated. Cover the ratatouille form with parchment paper or a piece of foil and send to the oven for 1 hour. The ratatouille should be baked at a temperature of 200 degrees Celsius.
Divide the remaining sauce into small portions and add portions of the finished ratatouille onto it. Serve ratatouille by garnishing it with parsley or basil. Bon Appetit! try to cook ratatouille with squid in the same way - delicious and unusual.

Classic ratatouille recipe with photo

The recipe for ratatouille with a photo is simple and at the same time exquisite dish Provencal cuisine. Nowadays, the recipe for the classic ratatouille includes olive oil and aromatic herbs... It also contains eggplant, tomatoes and garlic.

2 pcs. young squash or zucchini;
2 sweet peppers;
fresh parsley and dill;
olive or vegetable oil for frying;
2 cloves of garlic.

How to cook ratatouille recipe with photo:

Rinse the herbs in running water and fresh vegetables... Cut the eggplant into large enough cubes without peeling the skin. Cut the courgettes into pieces of the same size as the eggplant. If the zucchini is overripe, then you need to cut out large seeds from them and cut off the skin.
Cut each bell pepper into two parts, remove the stem and seeds, cut into a medium cube. Make small cuts on each tomato and immerse them in boiling water for 30 seconds. Remove the skin from each tomato and cut the flesh into large pieces.
Peel the onion and cut into small cubes, finely chop the peeled garlic. Chop the herbs with a knife. In a saucepan or frying pan with heated olive or sunflower oil, fry half a serving of chopped garlic and onions for 3 minutes. Add all the eggplants to the pan and fry for a few minutes. Add the courgettes and continue to fry all vegetables for another 3 minutes.
Then add chopped tomato pulp to the vegetables, salt and pepper the ratatouille to taste. If desired, dry rosemary and thyme can be added to the vegetables. Cover the dish and continue cooking over low heat for 20-25 minutes. Now you can turn off the fire and let the cooked vegetables brew for 10 minutes.

Ratatouille recipe in the oven with photo

2 pcs. young zucchini (or zucchini);
¼ hot red pepper;
3 sprigs of parsley;
30 grams of olive oil;
1 clove of garlic;
pepper, salt (to taste)
for tomato sauce:
4 large tomatoes;
2 tbsp. tablespoons of olive oil;
1 sweet pepper;
salt, black pepper to taste;
0.5 tsp sugar.

How to cook a ratatouille recipe in the oven with a photo:

Rinse the eggplants in running water and, together with the skin, cut into slices no more than 3 millimeters thick. Put in a deep container, sprinkle with salt and leave in this form for 30 minutes. After this time, rinse the eggplants from salt and dry with paper towels.
Wash the zucchini, dry a little and cut into slices the same size as the chopped eggplant. Rinse the tomatoes and cut into approximately the same circles or semicircles (it all depends on the size of the tomatoes).
Now let's start preparing the sauce: peel the onion and chop it finely. Remove the seed capsule from the pepper and cut it into small pieces. Rinse the tomatoes and make small cuts from the side of the stalk, place in boiling water for a couple of seconds and remove the skin. Grind the peeled tomatoes with a blender.
Heat oil in a skillet or a suitable saucepan and sauté the onions in it until soft. Add chopped peppers and continue to fry for another 5 minutes. Add chopped tomatoes, black pepper, sugar and salt to taste to vegetables. Add finely chopped parsley to the sauce.
Place half the tomato sauce on the bottom of a suitable baking dish. Put chopped vegetables on top of the sauce, alternating them: one circle of eggplant, tomato and zucchini. Lay out all vegetables in this form until the entire form is filled out.
Remove seeds from hot peppers and cut them into small cubes. Finely chop the peeled garlic and parsley. Combine all chopped vegetables and mix together. Season the laid vegetables with salt, sprinkle with chopped herbs with pepper and garlic on top. Drizzle with a little olive oil.
Cover the ratatouille dish with baking paper and bake for an hour in the preheated oven. The ratatouille recipe is ready in the oven, let it brew for 10 minutes. Arrange the vegetables into portioned plates and pour over the remaining tomato sauce on top.

Ratatouille with cheese sauce recipe with photos step by step

1 yellow zucchini;
2 tbsp. tablespoons of olive oil;
200 grams of tomatoes per own juice;
2 tbsp. spoons of red or white wine;
2 cloves of garlic

for making the sauce:

70 gram hard cheese;
150 milligrams of milk;
80 grams of processed cheese;
15 grams of wheat flour;
50 grams of butter.

Cut canned tomatoes into slices and simmer for 10 minutes over low heat together with 1 tbsp. a spoonful of olive oil, chopped onions, garlic and 2 tbsp. tablespoons of white or red wine. Pour the prepared tomato sauce over the bottom of a round shape.
For courgettes and eggplants, trim the tails on both sides. Cut the peeled vegetables together with the tomatoes into slices of approximately the same size. Place our chopped vegetables alternately in concentric circles on top of the tomato sauce.
Sprinkle vegetables on top with olive or vegetable oil, pepper, salt and sprinkle with spices to taste. Cover the top with baking paper or foil. We bake the ratatouille in a preheated oven for 1 hour.
To prepare cheese sauce you need to melt butter in a frying pan and add a few tablespoons of flour. All the time, stirring the mixture, add grated cheese to it and heat for 10 minutes on the stove. Processed cheese mix with hot milk, then mix with butter and flour. Heat the hard cheese on the stove for 8 minutes. As you can see, the recipe for ratatouille is not at all complicated, we serve it to the table along with cheese sauce.

Ratatouille recipe with meat

500 grams of minced meat;
2 cloves of garlic;
60 grams of butter;
spices to taste.

Recipe ratatouille step by step with a photo:

To get a recipe for ratatouille with meat, rinse the eggplants, cut into slices and fry without adding oil in a non-stick pan. Add finely chopped garlic and onions to the minced meat, season with pepper and salt to taste.
After the pieces of eggplant have cooled, you need to apply minced meat to them. Cut the tomatoes washed in running water into slices. Put slices of chopped tomatoes and eggplants with minced meat alternately in a greased form.
Put the vegetables on top, cut butter into small pieces. Sprinkle the dish on top with grated cheese and place in a preheated oven. Bake for 40 minutes until golden brown. Ratatouille recipe step by step ready to use.

Ratatouille in a slow cooker recipe with photo

100 grams of dry white wine;
2 sweet peppers;
4 tbsp. spoons of tomato sauce;
2 cloves of garlic;
0.5 tsp of Provencal herbs;
olive or sunflower oil.

How to cook ratatouille recipe in a slow cooker:

Rinse the eggplant and cut into thin slices, put in a deep container, salt and leave for a while to remove all the bitterness. Chop finely Bell pepper, peeled and onions.
Pour olive oil into the multicooker bowl. set the function "Baking" or "Roasting". After a minute, put the chopped onion in the oil and fry until transparent. Now you need to lay out the chopped peppers and continue to fry for about three minutes.
Now it's time to add two tomatoes, cut into small pieces, continue to cook the entire contents until the vegetables are soft enough. Pour wine and tomato sauce, add pepper, salt, stir the mixture and let it boil.
Pour the entire contents of the multicooker into separate container... Grind all vegetables with a blender until a homogeneous mixture is formed. Cut the courgette and eggplant into thin slices. Pour half of the tomato sauce onto the bottom of the multicooker bowl, then put a layer of eggplant, tomatoes and zucchini.
When stacking vegetables, sprinkle with Provencal herbs, black pepper and chopped garlic. Pour the remaining tomato sauce on top, set the Baking mode and cook for 40 minutes. The ratatouille recipe in a slow cooker is ready, put the vegetables on a dish and serve.

Ratatouille with rice cooking recipe

2 pcs. sweet peppers;
1 teaspoon of sugar;
2 tbsp. tablespoons of tomato paste
2 teaspoons of mustard;

Ratatouille cooking recipe:

Rinse the eggplants and cut into medium pieces, cover with salt for half an hour so that the vegetables do not taste bitter. Then rinse the vegetables and wait for the water to drain. Cut the zucchini into pieces together with the skin. Make small cuts on each tomato and pour hot water for a few minutes, carefully remove the skin. Cut the peeled tomatoes into small cubes.
Remove seeds from bell peppers and chop finely. Peel the onions and chop finely. Fry the onion until transparent in heated oil for 2 minutes. Add chopped eggplants to the pan and fry for 5 minutes.
Add bell peppers, tomatoes, zucchini, salt, sugar, black pepper to vegetables, fry for another 5 minutes. Dilute in boiled water tomato paste. Place all vegetables in a suitable baking dish, add rice and sprinkle with salt to taste.
Pour vegetables with rice with diluted tomato paste and water. Place the dish in the oven and bake until the rice absorbs all the liquid. From time to time, the rice and vegetable must be stirred so that the dish cooks evenly.
For cooking cheese crust grind the cheese with a grater. In a deep bowl, combine the mustard, cream, eggs and cheese. Add black pepper and salt to the sauce, mix the contents well. Pour the cooked mixture over the baked vegetables with rice and bake in the oven for another 15 minutes. The recipe for ratatouille in the oven is ready.

Ratatouille, the recipe for which is quite simple - a traditional dish Provencal cuisine. It contains bell peppers, eggplants and zucchini. However, you can add any vegetables and meat to the recipe. We will tell you how to cook ratatouille with chicken fillet in the oven.

Ratatouille: recipe, ingredients

Traditionally, ratatouille was cooked in poor Provencal families. Therefore, it consisted exclusively of vegetables that were grown by peasants.

The original recipe has not survived. It is known that a special touch was given to the dish Provencal herbs and olive oil, and vegetables are traditionally cut into slices. The dish was first mentioned in a cookbook from 1778.

Probably, the peasants were very surprised if they knew how popular the dish of their everyday cuisine is in the modern world.

Of course, the recipe has changed over time. Nowadays, the classic ratatouille contains eggplants, zucchini and tomatoes.

Ratatouille falls under the oven recipe category, however it can be grilled, skillet, or even sautéed. Of course, such options are not entirely similar to the classic ratatouille, but they certainly help to add variety to the everyday menu.

Ratatouille is good for summer when you have all the vegetables you need on hand. To make the dish more satisfying and tastier, add meat to it. Tomato sauce and a special dressing will add piquancy to the dish.

For ratatouille, take the following ingredients:

tomatoes - 4 pcs.;
chicken fillet- 300 g;
eggplant and zucchini - 2 medium each.

For the tomato sauce, prepare:

tomatoes - 3 pcs.;
bulgarian pepper - 1 pc.;
olive oil - 1 tbsp. l .;
tomato paste - 1 tbsp. l .;
white dry wine- 2 tbsp. l.

For a spicy dressing you will need:

olive oil - 50 ml;
garlic - 2 cloves;
parsley - 1 bunch (100 g);
provencal herbs - 50 g;
chili pepper - 1/6 of the peppercorn.

If you don't like chicken fillet, replace it with any meat. Also, if you are not a fan of hot, do not add chili to the dressing - replace it with bell pepper.

It is better to use olive oil, but you can use vegetable oil as well. But do not skimp on Provencal herbs: they give the dish a special taste. Don't forget about salt and pepper - add as desired.

How to cook meat ratatouille in the oven

The cooking process is neither easy nor short-lived, but the end result is worth it.

In order not to confuse anything, carefully study the instructions for preparation.

Start with the sauce. Do this:

Remove the skin from the tomato.
Don't know how? Start by making a criss-cross cut on the tomatoes. Prepare 2 bowls - hot and cold water... Dip the tomatoes for 5 seconds in hot water, and then for the same amount of time in the cold. Remove the skin lightly after the procedure.
Cut the tomatoes and bell peppers into small cubes.
Heat the oil and fry the peppers in it for 2 minutes. Then add the tomatoes and cook the mixture for another 2 minutes.
Place tomato paste in a skillet and pour wine. Bring the sauce to a boil and set aside.
Add olive oil.

Now let's start preparing vegetables and meat:

Cut the eggplants into slices. Place on a wooden board, season with salt and let sit for 15 minutes.
Cut the courgettes and tomatoes into even circles. Make sure the vegetables are about the same thickness.
Cut the chicken fillet into small pieces. Fry in a dry skillet or in a little oil.

If you do not want the meat to be chunks, make minced meat out of it and fry it.

Go to the gas station. To do this, follow these steps:

Chop the parsley and chilli finely.
Pour olive oil into a bowl. Add chopped garlic, parsley, Provencal herbs and pepper there.
Mix all ingredients well.

It's time to collect the ratatouille. Step-by-step instruction like this:

Line the baking dish with parchment and pour the tomato sauce on the bottom.
Spread the slices of vegetables and meat alternately, alternating in any order.
Spread the dressing evenly over the top.
Place the dish in the oven and bake for about 30 minutes.

The finished dish looks very sophisticated and appetizing. If you want to perfect the recipe, you can sprinkle the ratatouille with grated cheese and bake in the oven for 5 minutes.

Ratatouille is a versatile dish that you can serve for lunch or dinner. Since it contains meat, no side dish or other addition is needed. You can also serve ratatouille with fresh vegetable salad.

You have learned how to make ratatouille with meat. Be sure to remember the recipe to please your loved ones.

Oven-baked French ratatouille - courgettes, eggplants, tomatoes, aromatic Provencal herbs. Very tasty!

Ratatouille is a famous French dish made from fresh vegetables with the addition of aromatic Provencal herbs, olive oil and fleshy tomato sauce. The homeland of the dish is Provence, a region in France. Ratatouille is very popular in Nice, where it is served in almost all restaurants and cafes. Today, ratatouille is considered one of the most sought-after vegetable dishes around the world.

700 g zucchini;
700 g eggplant;
200 g sweet pepper;
1 kg of sweet tomatoes;
400 g onions;
2-3 medium garlic cloves;
a ring of hot red pepper;
olive oil;
2-3 tbsp Sahara;
a few sprigs of parsley;
2-3 sprigs of basil;
fresh or dried thyme;
salt and pepper to taste.

We wash the eggplants, remove the tails, cut into rings of approximately the same thickness, about 3 mm. If the vegetables are old, the skins will be very tough and need to be removed. This will not affect the taste of the dish at all, except for the appearance.

Put in a deep bowl, add salt and mix. Many people miss this point, found in almost every eggplant recipe, and in vain. Eggplants mixed with salt give off juice, with which the bitterness leaves, and the vegetables themselves become softer and more pleasant to the taste.

While the blue ones are undergoing the necessary procedure, we can do other vegetables. Peel and chop the onion.

Simmer it in a saucepan, a non-stick saucepan, or in a skillet in a little olive oil.

The fire should be minimal, there is no need to fry. It is necessary for the onion to become transparent.

For the sauce, choose the ugliest 1 tomato. We make cuts on top of it and place the tomato in a deep bowl (described in detail in the recipe for ratatouille in a pan). Pour boiling water over, let stand for 5-10 minutes and drain the water. Peel off the skin, chop the tomato pulp at random.

Add to the onion, mix.

Peel the bell pepper from seeds, rinse, cut into small cubes. Pour into the vegetables for the sauce.

Salt, pepper, add hot peppers.

Mix thoroughly and simmer over low heat under closed lid until the vegetables are soft.

At this time, chop fresh herbs: parsley, basil and thyme.

As you can see in the photo, the vegetable mass for the sauce has noticeably boiled down, and the vegetables themselves have released juice and become very soft.

Puree the resulting mixture with a blender.

Since many tomatoes are used to prepare a French dish, ratatouille is sour when baked in the oven. And sugar will help to level the tomato acid, which we will add to the sauce to taste.

Remove the sauce from the heat, add the herbs and mix thoroughly. We taste it and, if necessary, add more sugar. The sauce should turn out to be a little sweeter, since there will be tomatoes in the dish, the acid of which also needs to be cleaned up.

The sauce is ready. Put about half in a baking dish.

The eggplant rings let the juice go. Drain it, rinse thoroughly and squeeze the eggplant.

Cut the zucchini into the same thin rings. If the fruits are young, we use them together with the peel, which contains many vitamins.

We also cut the tomatoes into thin rings. Use fleshy and firm fruits to keep them from falling apart.

On a vegetable pillow, lay out alternately chopped rings of vegetables, as provided by the classic recipe with a photo. Even raw, ratatouille looks very beautiful. Sprinkle with extra virgin olive oil on top, add salt and pepper.

Wrap in foil or cover the baking dish with a tight-fitting lid. Vegetables should be roasted in the oven in their own juice. We bake in an oven preheated to 180 degrees for an hour and a half.

Then remove the foil.

Add garlic to the second half of the sauce, mix.

Lubricate with ratatouille sauce.

We return to the oven and bake for another 10 minutes, but no longer covering.

The classic ratatouille is ready in the oven. Most often, it acts as an independent dish, but, in addition, it perfectly complements meat and fish. And if you serve a fresh baguette with a dish with fragrant baked eggplants, tomatoes and zucchini in sauce, then you will really get to feel the real flavors of France. Bon Appetit!

Recipe 2, classic: ratatouille in foil in the oven

I suggest you prepare a ratatouille according to classic recipe... Eggplants are added to modern ratatouille, but my family does not really like them, so I always go back to original recipe This French dish is made from tomatoes, zucchini, bell peppers, onions and garlic.

Tomatoes (small) - 5 pcs.
Zucchini (medium) - 1 pc.
Bulgarian pepper - 1 pc.
Onions, young - 2 small + 1 medium
Garlic - 5-6 cloves
Olive oil - 8-9 tbsp. spoons
Provencal herbs - 1 tsp
Fresh dill - 5-6 branches
Fresh parsley - 5-6 branches
Salt to taste
Ground black pepper - to taste

Prepare food for ratatouille. I advise you to take the most beautiful and freshest vegetables, then the ratatouille will delight you very much!

Bell peppers, 2 tomatoes, 2 small young onions, wash and chop finely.

Fry the chopped vegetables for the sauce in a pan with olive oil (3 tablespoons) over high heat. Then simmer the sauce over low heat for 10 minutes, season with salt and pepper. Stir vegetables periodically.

If there is no suitable dish for baking vegetables, you can make one out of foil. Pour the prepared vegetable sauce into the bottom of the mold. If desired, the sauce can be lightly mashed with a blender (which I did).

Wash the courgette, onion and 3 tomatoes and cut into slices.

Peel and chop the garlic (using a fine grater or garlic press). Wash greens and chop finely.

Pour olive oil into a separate bowl. Send garlic, herbs, Provencal herbs, salt, pepper there. Mix the dressing well.

Preheat the oven to 180 degrees. Put the vegetable slices overlapping the sauce, alternating between courgette, tomatoes and onions. Drizzle the dressing over the top.

Cover the ratatouille with foil on top. Bake vegetables in a preheated oven for about 40 minutes. Then turn off the heating and allow the dish to "reach" in the cooling oven for 10 minutes.

WITH ready meal remove the foil, let the baked vegetables cool slightly. Ratatouille can be served as a side dish or as a separate dish.

Bon Appetit!

Recipe 3: ratatouille with cheese in the oven (step by step photos)

Today we bring to your attention the world famous dish - ratatouille. The recipe with the photo in the oven step by step with cheese turns out to be the most delicious, so we will cook it. Without cheese, it will be completely different, but ruddy vegetables, covered with a golden baked crust, soaked in a wonderful vegetable sauce- it turns out incomparable. Ratatouille is an independent dish, especially loved by people who watch their diet. Composition seasonal vegetables this dish is rich, and oddly enough, they are all in perfect harmony with each other. You can take any cheese - hard, Adyghe, suluguni, mozzarella. Ratatouille is served to the table both cold and warm, a man can add a dish with meat steak or barbecue.

eggplant - 1 pc.,
zucchini - 1 pc.,
tomatoes - 8 pcs.,
sweet pepper - 1 pc.,
garlic - 2 cloves,
vegetable oil - 30 ml.,
onion - 1 pc.,
hard cheese - 100 gr.,
salt, pepper - to taste,
sugar - ½ tablespoon

Heat vegetable oil on the stove, toss in the chopped onion, sauté for three minutes.

In the meantime, quickly make a base for the sauce - wash and peel the tomatoes, peppers and garlic. Chop vegetables at random, transfer to a blender bowl. Grind vegetables at high power until a homogeneous mass is obtained.

Transfer the tomato-pepper mixture to a frying pan for the onion sauté, simmer for 5-7 minutes, add sugar, salt and ground pepper in the process. Remove sample, add pepper or chili sauce if desired. Also, if you want, you can grind the sauce through a sieve.

Cut eggplants, zucchini and tomatoes into slices. Eggplants are now sold in such varieties that there is almost no bitterness in them. But if you don't trust, sprinkle the eggplant for ten minutes with a couple of pinches of salt. Rinse the eggplants afterwards.

Oil the heat-resistant form a little, then pour in the tomato sauce. Lay vegetables on top of the sauce, alternating between them - zucchini, eggplant, tomato, etc.

Shake the vegetables with a pinch of salt and pepper, cover with shavings of hard cheese. Bake at 180 degrees for 25 minutes. Then serve the ratatouille to the table.

Bon Appetit!

Recipe 4: ratatouille in the oven in a vegetable sauce

In the summer and autumn time year we have the opportunity to get enough of a variety of fruits, berries, herbs and vegetables. Shop counters bend under the weight of a variety of bright and beautiful products. This is the time when we can create, taste, combine, add different sauces and seasonings to vegetables. We can eat them fresh, as well as make various stews, vegetable casseroles, saute and much more.

One of these dishes is ratatouille. This classic Provencal dish was originally made with zucchini, courgettes, tomatoes, peppers, onions and garlic. Later, eggplants, Provencal herbs, cheese, meat and various spices began to be added to it. In ancient times, ratatouille was considered the food of poor peasants, who had the opportunity to cook it in the summer (when vegetables were ripening in their gardens).

Now this dish has gained worldwide popularity and you can taste baked vegetables in almost every restaurant or cafe.

Try to cook this unusual and hearty ratatouille with Adyghe cheese in vegetable sauce.

Eggplant 2 pcs.
Garlic wedges 2-3 pcs.
Zucchini 2 pcs.
Provencal herbs
Tomato 2 pcs.
Bell pepper 1 pc.
Adyghe cheese 150 g
Vegetable oil 50 ml
Red onion 1 pc.

Choose fresh, seasonal, flavorful vegetables.

Peel, chop 1 tomato, pepper and onion so that it is convenient to chop with a blender.

Grind 1 tomato, pepper and onion in a blender, add 1 teaspoon of Provencal herbs to the mixture.

½ tsp salt.

Vegetable oil.

Slice the eggplant and zucchini into rings (1 cm in diameter). Salt the eggplants and leave for 10-15 minutes. (so they let the juice go).

Chop tomatoes and Adyghe cheese into strips.

Pour the tomato sauce into a baking dish.

Put vegetables and cheese alternately in a mold, salt them, pour over with vegetable oil.

Cover the baking dish with foil and place in the oven. Cook for 35-40 minutes.

After the vegetables are tender, remove the foil and leave in the oven for another 20 minutes.

Serve ratatouille with tortillas or cereal crisps.

Recipe 5, step by step: ratatouille with potatoes in the oven

Ratatouille with potatoes is one of the most common cooking options for a classic French dish. The more components there are in the ratatouille, the more independent it will be. Such a dish is perfect for quality hearty side dish to meat or fish.

The zest of the dish will be tart thick sauce with herbs in which our vegetables will be baked. Provencal herbs are an integral part of any classic ratatouille: they make the taste of vegetables original and rich. Optionally, you can diversify your ratatouille with potatoes and other spices and seasonings: you can make it spicier or, conversely, sweeter.

The principle of preparation of any ratatouille is as follows: zucchini, eggplants, tomatoes and other vegetable components are cut into thin identical rings, and then baked together in the oven in the fermentation of the aforementioned tomato sauce with spices.

You will find a step-by-step recipe for cooking tender vegetables with a photo below, from it you will learn about the best way to bake ratatouille with potatoes at home.

zucchini - 1 piece
eggplant - 1 piece
tomato - 2 pieces
potatoes - 2 pieces
hard cheese - 100 gr
tomato sauce - 200 gr
olive oil - 5-6 tablespoons
provencal herbs to taste
ground black pepper - to taste.

Let's prepare everything necessary ingredients for making a delicious and very simple ratatouille with potatoes, zucchini and eggplants.

Let's prepare all the vegetables for further cooking. Rinse the tomatoes and cut them into thin rings. We will also cut the eggplant with zucchini. Peel the potatoes and only then cut them into thin rings to match the rest of the vegetables.

You can make your own tomato sauce or buy it ready-made. Add 3 tablespoons of olive oil to the chopped tomatoes, salt and pepper to taste, add aromatic dried Provencal herbs if desired. Pour the sauce into the ratatouille baking dish.

Put each ring of vegetables in turn, as shown in the photo. Alternate between eggplants, courgettes, tomatoes, and potatoes.

Fill the vegetables with the remaining olive oil, salt, pepper, sprinkle with seasonings.

We heat the oven to 160 degrees, send a form with vegetables into it and bake for 40 minutes until tender: the vegetables should become soft, but should not lose their shape.

Put portions of the cooked ratatouille with potatoes on a plate.

Immediately fill the vegetables with the sauce from the mold.

Sprinkle the finished dish with grated cheese on the smallest grater and serve it exclusively hot. Oven baked ratatouille with potatoes is ready!

Recipe 6: minced ratatouille, oven-baked

pork 300 g
chicken breast 200 g
onion 1pc - in minced meat, 1pc - in filling
eggplant 1 pc
zucchini or zucchini 1 pc
mushrooms champignons 200 g
bulgarian pepper 2 pcs
garlic 2 tooth.
green peas 50 g
odorless vegetable oil to taste
salt to taste
water 70 ml
dry Italian herbs to taste
dried basil to taste
ground black pepper to taste
hot red pepper to taste
ground cilantro to taste
fresh cilantro to taste
sugar 1 tsp
tomato puree 300 g
carrots 1 pc

Prepare minced meat from pork, breast and onion. Add salt, spices to it

Cut the eggplant into thin slices, add salt and leave for 30 minutes

Cut off the sides of bell pepper in slices. Then we cut the sides into two parts across. The trimmings from bell peppers will be useful to us for filling.

Preparing the fill. In vegetable oil, bring finely chopped carrots and onions until soft. Add mashed tomatoes (I take ready-made ones), water, chopped remaining bell peppers, sugar. Add salt and spices to taste. Let it boil for a couple of minutes. Add finely chopped garlic. Turn off.

Cut the mushrooms into slices.

We also cut the zucchini into thin slices.

Put most of the fill on the bottom of the mold.

We lay vegetables. Put the minced meat in the form of a cutlet on the eggplant. Then we apply a slice of zucchini, then a slice of champignon, then a slice of bell pepper, etc. It is advisable to put the vegetables in the mold at a slight angle (I have a 30 × 20 cm mold. It turned out to be too small for this amount of ingredients). The main thing is not to overdo it and remember that the filling and minced meat are already salted, and the eggplants too.

We spread the rest of the filling, sprinkle with spices. A mixture of Italian herbs and basal are very handy here.

We bake at 180 degrees until tender. Since my vegetables and meat were packed very tightly, it took 2 hours. If you take a larger form, it will take less time. And take the form higher, because there will be a lot of juice. Several times I watered the top with the released juice so that it would not dry out. We spread our à la ratatouille on a dish, pouring generously with juice, and sprinkle with fresh cilantro.

It turned out just divine! Bon Appetit!

Recipe 7: how to cook ratatouille in the oven (with photo)

Ratatouille is a vegetable dish that gained popularity after the release of the cartoon of the same name. The main ingredients of the recipe are eggplants, fresh tomatoes and zucchini. Vegetables are cooked in tomato sauce, due to which they soften, soaked in juice and aroma.

In the popular cartoon, the author's serving of ratatouille is presented, in which the ingredients are cut into identical circles and laid out in a circle. Today we will reproduce this method of serving and cook the sensational vegetable ratatouille in the oven - a recipe with a photo will step by step make our task easier!

eggplant - 2 pcs.;
zucchini - 1-2 pcs.;
fresh tomatoes - 3-4 pcs.;
garlic - 2-3 teeth;
vegetable oil - 5 tbsp. spoons;
a mixture of herbs (basil, thyme, etc.) - ½ tsp;
fresh parsley to taste;
salt, pepper - to taste.

For the sauce:

fresh tomatoes - 0.5 kg;
onion - 1 pc.;
bell pepper - 2 pcs.;
chili pepper (optional) - ½ pc.;
vegetable oil - 1-2 tbsp. spoons;
salt, pepper - to taste.

Let's start with the ratatouille sauce. After cutting off the stalks, as well as cleaning out all the seeds and removing the soft partitions, we place the bell peppers in the oven. We stand at a temperature of 220 degrees for about 30 minutes. When the vegetable skin begins to darken, remove the mold from the oven.

Immediately place the hot peppers in a plastic bag so that they are steamed and softened.

Peel the tomatoes. To do this, we make cuts on the peel, pour boiling water over the tomatoes and leave for 5 minutes, then rinse with cold water. After such actions, the softened skin comes off very easily.

Cut the peeled tomatoes and chop them into small cubes.

In a saucepan or small ladle, add 1-2 tablespoons vegetable oil, saute finely chopped onion until soft. Next, add the tomatoes and, if desired, chopped hot chili... We simmer everything together for about 10 minutes.

Chop finely chopped sweet peppers, put them to the tomato mass. Sprinkle vegetable mix salt, add chopped parsley. To enhance the flavor, you can add a spoonful of tomato paste or ketchup to the sauce, but this is not necessary. We continue to keep the mixture on fire for another 5 minutes.

Zucchini, eggplant and tomatoes, rinsed and dried, cut into thin slices. To get rid of the bitterness, sprinkle the chopped eggplants with salt and leave for 10 minutes, then rinse.

Put the prepared sauce in an even layer in a round heat-resistant form. From above, alternating, lay out the vegetable slices in a circle. Sprinkle lightly with salt / pepper.

Separately combine vegetable oil (5 tablespoons), finely chopped garlic and a mixture of herbs. Stir.

Lubricate vegetable mix fragrant oil. Covering it with a sheet of foil, we send the form to a hot oven. We bake for about an hour, maintaining the temperature at around 180 degrees.

Then remove the foil sheet and brown the vegetables for 30 minutes. Taking it out of the oven, we supplement the ratatouille with fresh herbs.

Serve the vegetables warm together with the tomato sauce in which they were cooked.

The ratatouille is ready in the oven! Let's start tasting a popular dish. Bon Appetit!

Recipe 8: ratatouille in the oven at home

In today's article I will tell you how to cook a classic ratatouille: a recipe with vegetables in the oven.

The classic version of the dish became popular after the release of the cartoon of the same name. This French vegetable dish is very healthy and light. Its beautiful presentation will provide an amazing table.

Eggplant - 1 pc.
Tomato - 3 pcs.
Zucchini - 1 pc.
Garlic - 2 tooth
Olive oil - 2 tablespoons spoons
Salt to taste
Pepper to taste
Provencal herbs - 2 tbsp. spoons
Tomato paste - 2 tbsp spoons
Water - ¾ glass

To make vegetables baked in the oven tasty, you need to buy quality products, fresh and aromatic.

This dish is more suitable for the summer season, when local vegetables are ripening. Eggplant, small zucchini and tomatoes purchased from trusted sellers I thoroughly wash under running water.

I cut all products into thin even circles. I'll start with zucchini, it is best to cook with young zucchini, it is more tender and does not need to be peeled and peeled.

I do the same with eggplant, without peeling it, cut it into thin circles. A ceramic knife is ideal for cutting, which allows you to cut very thinly.

In order not to lose juice from tomatoes when cutting, I do not cut them as usual along the axis, but perpendicular to it. With a flavorful and rich tomato, "Ratatouille" turns out to be brighter.

Now I put the slices in a baking dish. For this I use a round glassware with lid. I make a circle, laid out according to the domino principle, with the vegetables folded alternately. First, a circle of zucchini, then a tomato, then an eggplant, then zucchini again, and so on. I also fill in the middle and remove any gaps to keep the vegetables tight.

Now I'm preparing a sauce for pouring: it contains a mixture of herbs from Provencal herbs. You can buy it ready-made or make it yourself if you have a set of dried herbs you need. It requires mixing mint, basil, marjoram, sage, oregano, thyme, rosemary, savory.

I add tomato paste to hot water and stir it well.

In the same glass I pour Provencal herbs, salt, pepper.

With garlic, I act as follows, peel it and squeeze it into a glass using a special press. Garlic will give the dish a spice and aroma that stimulates the appetite. I mix everything.

I pour the purified olive oil into the glass. I buy it of high quality in order to preserve all the nutrients and vitamins.

Pour the ingredients with the resulting sauce. It is he who brings the zest and the spirit of France to the dish.

I cover the form with a lid. If you don't have a baking dish with a lid, you can cover it with plain foil.

Preheat the oven to 200 degrees and put the form in it for an hour. After this time, I remove the lid and leave it in the oven for another 10 minutes. After this time, "Ratatouille" is ready to serve. Bon Appetit!

Recipe 9: ratatouille with eggplant and zucchini in the oven

Ratatouille is a wonderful vegetable French dish that is easy to prepare. Initially, ratatouille was cooked without eggplant and it was a common dish for poor peasants. The modern version of ratatouille includes eggplants, zucchini, tomatoes, peppers and always Provencal herbs - they add to the dish unrepeatable aroma and taste. The cutting and shaping of this dish is interesting. You should definitely try it.

zucchini 1 pc.
eggplant 1 pc.
onion 1 pc.
bell pepper 1 pc.
tomato 2 pcs.
tomato juice 1 stack.
garlic 3 tooth.
salt to taste
provencal herbs 2 tsp
vegetable oil 30 g
ground black pepper to taste

Finely chop the onion, fry in vegetable oil until light golden brown. Add finely chopped bell pepper, fry with the onion for 3-4 minutes.

Chop one tomato and place in a blender bowl along with two cloves of garlic.

Grind everything into puree.

Add tomato puree with onions and peppers.

Pour in tomato juice, add provencal herbs, mix. Also, add salt to taste and pepper a little. Heat the sauce over low heat for 3-4 minutes and set aside.

Cut the courgette and eggplant into thin slices.

Cut the remaining tomato into half circles; if the tomato is not too large, cut into circles.

Pour the tomato sauce into a fireproof saucepan or baking dish. Alternating vegetables with each other, place them tightly in a circle in the sauce.

Cover the tin with foil and bake in the oven at 200 degrees for about 40 minutes. Sprinkle the finished ratatouille with chopped garlic on top and serve warm or chilled. Bon Appetit.

Recipe 10: French ratatouille in the oven (step by step)

The history of the eggplant ratatouille has its origins in Provence and has its roots in French cuisine... It is served hot as a separate dish. For those who like a sharper taste, I recommend adding hot red peppers. I will tell you all the subtleties of making the most delicious autumn eggplant ratatouille in this simple recipe with step-by-step photos taken.

2 large eggplants;
1 medium onion;
2 cloves of garlic;
1 teaspoon 6% balsamic vinegar;
2 tomatoes;
500 grams of Suluguni cheese
1/3 teaspoon of Provencal herbs;
1/3 teaspoon dry basil;
a small pinch of salt;
1 pinch of pepper;
parsley.

Cut the onion into small pieces, fill it with balsamic vinegar and let it marinate.

We cut off the stalk of the eggplant, cut them into a fan, that is, into strips, not reaching the thin end a couple of centimeters (see photo).

Cut the tomatoes into two halves. We cut each half into half rings. We simply cut the cheese into slices.

Grease a heat-resistant form with a thick bottom with olive oil, put onions and sprinkle with basil, put eggplants. Rub each eggplant layer with garlic, which was pressed through a press. Then, insert the tomato half rings between the eggplant strips.

The next step is to insert the pieces of cheese. Season the prepared eggplants with Provencal herbs.

We put the prepared vegetables with cheese in the oven so that they bake (t-200 ° 18/20 minutes). Sprinkle the baked dish with chopped herbs. Delicious eggplant ratatouille is ready.

I saw a recipe for this dish on the network and immediately wanted to cook it. I really like Turkish cuisine, they simply cannot have something tasteless))).

This dish can be attributed to both main and side dishes, it is absolutely self-sufficient. Before baking, unlike Italian recipe, all vegetables are fried in a little oil, almost in a dry frying pan. Frying can also be done in a grill pan, without oil at all. It is after roasting that the dish acquires a special, complete taste.

The advocates of a healthy lifestyle will say their "fi", but I can answer one thing: sometimes you can afford any excess, if it does not become chronic and if there is moderation in everything.

To prepare the "Ratatouille" dish in Turkish, we will take the following products. The amount of ingredients is completely variable and depends on the size of the vegetables and your shape.

Wash eggplants, zucchini, potatoes and cut into slices 0.5 cm thick. Peel the seeds and cut into squares.

In a non-stick skillet, fry the potato slices in a little oil until lightly crusty. Then remove them on a paper towel to absorb the excess oil.

Do the same with eggplant. If you have a variety that tastes bitter, then salt them in advance, stand for 15 minutes, drain the bitter juice, rinse under running water and dry. You don't need to add too much oil to the pan; the eggplants should just grab.

Fry the zucchini slices. Place on a napkin.

Fry the pepper squares.

All vegetables are fried and ready for further action.

Beef or mixed mince combine with onions, herbs, spices and salt. I beat the onion in a blender so that it does not stand out in the cutlets. You can add a clove of garlic for a scent. According to the recipe, an egg is added to the minced meat, but I considered it superfluous, the cutlets already keep their shape perfectly, and the eggs will only become harder.

Mix the minced meat well and form small round patties with wet hands. Fry all the cutlets in a pan in the same oil in which you fried the vegetables. Add more vegetable oil if needed.

It is not necessary to bring the cutlets to full readiness.

Put the vegetables in a mold, alternating with cutlets, as shown in the photo. For example, eggplant, zucchini, potatoes, peppers, cutlets, etc. To make the dish brighter, I added chunks of frozen red pepper, purely for beauty)).

Mix tomato paste with boiled water, add salt, sugar, hot pepper, garlic and stir. Taste tomato filling should completely suit you with your taste. I have tomato paste for storage in the refrigerator, it is poured with vegetable oil, therefore, splashes of oil are visible in the photo.

Pour the tomato sauce into a dish with vegetables, cover the dish with foil and place in an oven preheated to 220 degrees. For the first 15 minutes, bake the Turkish ratatouille under the foil. Then remove the foil and bake for another 15 minutes at 180 degrees, until golden brown.

Here is the result. Ratatouille in Turkish is ready. A very juicy dish.

Serve immediately. Enjoy!

Ratatouille in the real sense of the word is a purely vegetarian dish of Provencal cuisine and I have already published its recipe. But for lovers of more hearty food, I propose to modify the recipe and cook ratatouille with minced meat and béchamel sauce. The dish turns out to be very tasty, satisfying and healthy, because it is based on vegetables.

Composition

2 eggplants
1 vegetable marrow
3 onions
2-3 tomatoes
500 g minced meat
1 egg
100 g cabbage
1 carrot
salt, pepper, vegetable oil

for béchamel sauce

50 g butter
1 tablespoon flour
300 ml cream or milk
50 - 100 g cheese

Preparation

Eggplants, zucchini, cut into rings, salt and leave to let the juice flow, then you need to rinse and dry them on a towel. Mix the minced meat with finely chopped onion, raw egg, salt and pepper to taste. I also added grated zucchini.

Chop the remaining onion and tomatoes into rings, finely chop the cabbage and simmer in vegetable oil along with grated carrots, to which you can add bell peppers, beans, grated zucchini, any greens ..

Cooking the sauce: fry the flour on butter until golden brown, gradually pour in milk in small portions, stirring so that there are no lumps. Bring to a boil, set aside. When it cools down a little, add grated cheese and a raw egg, mix well. We collect ratatouille. Lubricate the zucchini and eggplant rings with minced meat and put in rows in a baking dish,

layering with rings of onions and tomatoes. Pour a couple of tablespoons of vegetable oil at the bottom of the mold. Fill the gaps between the rows with stewed cabbage.

We send vegetables with minced meat to bake in an oven preheated to 200 ° C for 20 minutes, then take it out, fill it evenly with sauce and return it to the oven for another 15 minutes.