You will need
  • zucchini – 2 PCs,
  • eggplant – 2 PCs,
  • tomatoes strong – 7 pieces
  • vegetable oil – 70 ml
  • garlic – 3 cloves,
  • greens – beam
  • salt – to taste
  • Bulgarian pepper – 2 PCs,
  • onion – 1,
  • dry thyme – 1 tsp.
Pepper place in a hot oven for 20-30 minutes. Then let it cool down, wrapped in plastic wrap. Then remove the pepper skins. Remove seeds and partitions, cut into the flesh of the pepper into cubes.
Take 3 tomatoes, free from skin. It is enough to visit the boiling water for 2 minutes, then cool. Peel the onions, slice finely. Garlic squeeze through chesnokodavku. Prepare tomatoes in the form of cubes.
In a pan pour oil, heat it, put onion, saute. Next add the slices of pepper, continue to cook for 2-3 minutes.
Tomatoes put in pan, simmer together with pepper. The composition should thicken.
Ready weight pour into a container, add the thyme, grind everything in a blender.
The resulting sauce put in the form where you prepare the Ratatouille.
The remaining vegetables cut into medallions. If you have time, soak for 20 minutes, the eggplant in salt water. Remove, rinse and wring out. Slices of the three vegetables put into the form alternately on a rib.
Make the dressing, mix the vegetable oil with chopped herbs and garlic. Pour this filling mugs of vegetables.
Bake the Ratatouille in the oven for hours. Heat the oven should be 200 degrees. Initially, the dish cover with the foil. 10 minutes before end of cooking remove the foil. Ratatouille is ready.