Ratatouille recipe with photo

For the preparation of this ratatouille, we need:
• pound (or so) Eggplant

• one large (or two smaller ones), onion bulbs.

• two medium zucchini,

• Tomatoes - about 300 grams

• and a few cloves of garlic. All vegetables should be natural, ground and not "plastic." Therefore, I cook it only in the summer and early fall.

Furthermore it will be necessary, salt, sugar (one teaspoon will be enough), and 50 ml of vegetable oil. I took an ordinary sunflower, and how you will use - decide. As for me - the taste is in no way dependent.

First of all clean from thick peel tomatoes. To do this, make a small incision crossed

Fifteen seconds pour boiling water over them. Take out, and while they are warm, and easy to take off the peel.
On a deep frying pan with a lid, pour oil and put it on the fire to warm up.

Onion finely cut and lay fried. Necessarily in a good hot oil so that he immediately seized, acquired a golden color, but it does not dry completely.

Eggplant necessarily clean, and when the onion has acquired a yellowish color (usually three ... five minutes), spread them and mix. Vegetable immediately absorbs all the oil, so do not be surprised where it suddenly disappeared.

Zucchini, even if you think they are quite delicate and young, too, need to be cleaned. And cut the same as eggplant, diced. Put them in a pan, stir, and cook everything together for another five minutes.

Sliced tomato,

and together with the crushed garlic press, salt and sugar, spread on a griddle. Stir, cover all lid and simmer for another five so ... seven minutes on low heat.

That's all the wisdom, this ratatouille is ready. And as for my taste, it is best when slightly cooled. Though as you see you - decide for yourself, because even from the fridge, "yesterday", it is very, very tasty. And then, as he gentle, describe it does not, you need to cook it. So the council one - straight to the kitchen.
Photo 14.

Enjoy your meal.