Ratatouille is a wonderful summer dish.
Although, fresh vegetables are now available all year round, so you can cook delicious, wholesome foods even in winter. Here are the most interesting ratatouille options that you will definitely love!
Ratatouille - general principles of preparation
The main ingredient in ratatouille is eggplant. They are added to all options of the dish, but require preliminary preparation. Usually they are cut into circles, soaked in saline or simply sprinkled, then rinsed. If the eggplant variety is without bitterness, just washing the pieces is enough, you can pre-fry them.
What else is added to ratatouille:
• zucchini;
• tomatoes;
• garlic.
But this is only in the classic version. In fact, there are a lot of interesting recipes with meat and fish, potatoes, and other different vegetables that ennoble the taste of the dish, make it hearty, nutritious. Often use different sauces and gravy, all kinds of spices, herbs, which add a dish of new colors.
A classic ratatouille is cooked in the oven, vegetables are cut into circles, stacked in a shape on the rib in an alternating sequence. Bake at 180-200 degrees, the time depends on the juiciness of vegetables, the type of additives and the power of the oven, but on average from 40 minutes to 1.5 hours.
Classic ratatouille: eggplant, tomato and zucchini recipe
The simplest recipe for ratatouille, which is not difficult to prepare. It is desirable that the zucchini, tomatoes and eggplant match in diameter, then the vegetables can be easily and beautifully decomposed.
Ingredients
• 2 eggplants;
• 1-2 small zucchini;
• 3 cloves of garlic;
• 4 tomatoes;
• 5 tablespoons of oil;
• spices, garlic.
Fill:
• 0.5 kg of tomatoes;
• 2 tablespoons of oil;
• 2 sweet peppers;
• 1 onion head;
• spices.
Cooking
1. Put the bell peppers in the form, send to the oven, heated to 220 degrees, bake until brown. We take it out, immediately put it in a plastic bag, let it soften.
2. On tomatoes for the sauce, make cuts of the skin, dip in boiling water, then cool, remove the skin and grind.
3. Cut the onion into small cubes, fry, add the tomato. Peppers are peeled, chopped, sent after the tomatoes. Boil the sauce, to taste hot pepper, salt.
4. Spread the resulting sauce on the bottom of the baking dish.
5. We cut tomatoes and zucchini in circles, the thickness is no more than 4-5 millimeters. We also cut the eggplants; if necessary, they need to be soaked.
6. Sprinkle the vegetables with salt and pepper, rub the slices, put on the rib in the form: first around the perimeter, then into the central part, be sure to alternate.
7. Combine vegetable oil with chopped garlic, 2-3 cloves are enough. You can add dry herbs.
8. Water the ratatouille with oil from above. Pull the foil onto the mold, send it to the oven. We prepare a dish pi 180 degrees half an hour, then remove the foil, add a temperature of 20 degrees and cook another 15 minutes.
Ratatouille: Chicken Recipe
Similarly, the dish can be cooked with any other types of meat. If beef is used, then the slices can be pickled in advance so that they have time to cook, they turn out to be tender.
Ingredients
• 400 g chicken;
• 3 tomatoes;
• 2 eggplants;
• 1 zucchini;
• 2 cloves of garlic.
Vegetable fill:
• 400 g of tomatoes;
• 2 peppers;
• 1 onion;
• oil, spices.
Cooking
1. Cut the fillet across into medallions, up to 0.5 cm thick. Each beat off with a hammer, but not much. The thickness of the chicken pieces should approximately coincide with the vegetables. Grate with salt and pepper. Chopped garlic. We leave.
2. Sprinkle eggplant circles with salt, also leave aside.
3. Cut the onion, fry, put the pepper chopped into small cubes, cook for a couple of minutes, pour the grated tomatoes. Warm, pepper and salt.
4. Spread half the cooked sauce on the bottom of the baking dish.
5. Rinse, squeeze the eggplant. Cut the tomatoes and zucchini into circles.
6. We collect the dish. Put a piece of chicken on the eggplant, squeeze the zucchini, cover with tomato. Repeat until the products run out. We lay on the edge in the form.
7. From above we distribute the remains of the sauce.
8. Cover with foil, cook for 15-20 minutes, the temperature is around 200 degrees. Then you need to remove the foil from the ratatouille, bake the vegetable dish until cooked.
Ratatouille: minced meat recipe
In fact, you can use any ratatouille for this recipe, you can even use minced chicken. But it is important that it is not too fluid.
Ingredients
• 500 g of minced meat;
• 1 onion head;
• 2 eggplants;
• 2-4 ripe tomatoes;
• 1-1.5 zucchini.
Fill:
• 400 ml of thick tomato juice;
• 2 onion heads;
• some oil;
• 2 peppers;
• 4 cloves of garlic.
Cooking
1. Start with the fill. Cut onions, fry until transparent in oil. Add pepper, cut into small cubes, and pour tomato juice in a couple of minutes. Boil, season with chopped garlic, salt.
2. We cut eggplants in circles, fill with salt water, set aside for now.
3. Chop the onion, combine with minced meat, season with salt, pepper, mix.
4. Cut the tomatoes and zucchini, wash the eggplant, squeeze.
5. Take a piece of eggplant, a little minced meat, combine, distribute the meat over the vegetable to get a kind of sandwich. Cover with zucchini. We collect a lot of such pieces.
6. Pour a bit of tomato and vegetables at the bottom of the mold, stack the blanks, between them mugs of tomatoes. Pour the remaining tomato on top.
7. We send to bake in the oven for 40-45 minutes. No need to cover.
Ratatouille: recipe with potatoes and bechamel sauce
The amount of products for this recipe ratatouille take "by eye", an average of 300-400 grams. The main thing is a white sauce in milk.
Ingredients
• potatoes;
• eggplant;
• tomatoes;
• zucchini;
• a little grated cheese, about 2-3 tablespoons.
Sauce:
• 500 ml of milk;
• 1 spoon of flour with a mountain;
• 30 g butter;
• 50 g of grated cheese;
• 3-4 cloves of garlic.
Cooking
1. Cooking bechamel, this sauce recipe is slightly different from the original, it has less flour. We warm the oil well, all the moisture should go away, add the flour, an incomplete spoon, fry until wheat-colored, pour milk and boil until thickened. Pour grated cheese, salt and pepper, throw garlic. Stir until the cheese melts, remove from heat.
2. Cut all the vegetables into circles. Potato plates should not be thick for the vegetable to cook. If desired, you can make meat layers, as in the recipes above.
3. Pour a little sauce on the bottom of the mold, put the vegetables on the edge, alternating between them. Do not stack tightly so that the sauce penetrates inside.
4. Pour the remains of bechamel on top, leave the form on the table for about 20 minutes.
5. We put in the oven warmed up to 200 degrees, we prepare a dish about half an hour.
6. We get out, sprinkle with lightly grated cheese, bake another fifteen minutes.
Ratatouille: a recipe with champignons in a slow cooker
It is better to choose the largest mushrooms so that they do not get lost among vegetables. Pre-boil or fry them is not necessary.
Ingredients
• 5-6 champignons;
• 2 tomatoes;
• 2 eggplants;
• 1 small zucchini;
• 1 pepper;
• 250 g of tomatoes for pouring;
• 2 cloves of garlic;
• some oil.
Cooking
1. Cut the pepper, put it in a slow cooker with 2-3 tablespoons of oil. Set the baking mode and lightly fry. Pour grated tomatoes for pouring, stew a little, salt and pepper, put crushed garlic.
2. Spread the sauce from the slow cooker, leaving a few spoons on the bottom.
3. Cut the mushrooms and vegetables into plates, collect in small stacks, sprinkling layers of salt. We put in a slow cooker.
4. Return the previously deferred sauce, distribute on top.
5. We set the extinguishing program, cook for 40 minutes.
Ratatouille: recipe on the stove
For this, a ratatouille does not need an oven or slow cooker, the dish is cooked on the stove. It is most convenient to use a stewpan. In order for ratatouille not to taste like ordinary stew, eggplant must be fried.
Ingredients
• 2 eggplants;
• zucchini;
• 2-3 tomatoes;
• potatoes as desired;
• meat at will.
Fill:
• 350 g of tomatoes;
• 3 peppers;
• 3 tablespoons of oil;
• 1 large onion;
• 3 cloves of garlic;
• a pinch of dry basil;
• 0.5 chili peppers.
Cooking
1. We cut eggplants in circles, salt, after fifteen minutes, wash, squeeze, fry in oil on both sides, but do not bring to readiness, we make a strong fire.
2. For dressing, fry the onion, first chopped into small cubes, then add sweet pepper and half the chopped chilli to it. Grind tomatoes, it is desirable to remove the skin. After a couple of minutes, pour the grated tomatoes. We throw the basil and salt, evaporate the liquid for about ten minutes. The sauce should be thick, at the end we throw the grated garlic.
3. We collect the dish in the stewpan. We put vegetables along with fried eggplants on the sauce layer, pour the remaining tomato mass. Distribute the layer with a spoon.
4. We cover the stewpan, simmer the dish until cooked on a very low fire so that the tender vegetables do not lose their shape.
Ratatouille - useful tips and tricks
• Any ratatouille will be tastier if you sprinkle cheese with vegetables at the end of the baking. After that, you can put the oven at maximum temperature so that a golden crust forms on the dish.
• The taste of the dish depends on the fill. It is important not to spare ingredients, spices for her, you can add soy sauce, ketchup, any spices and herbs to your liking.
• It is not necessary to fill the ratatouille only with tomato. A tasty dish is obtained with white garlic sauce on sour cream or cream.
• The longer the vegetable is cooked, the finer it needs to be cut. This rule is especially true for potatoes, mature zucchini.
