Again looking for inspiration recipes ratatouille that are appetizing? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious ratatouille should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of ratatouille, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare ratatouille good wherever you are, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings required exist in prepare

1. Prepare 1 For the
2. Use 2 tbsp olive oil
3. Prepare 3 clove garlic minced
4. Prepare 2 tsp dried parsley
5. Take 1 eggplant cut into half inch cubes
6. Prepare 1 salt to taste
7. Use 1 cup grated parmesan cheese
8. Prepare 2 zucchini sliced
9. Use 1 large onion sliced into rings
10. Prepare 2 cup sliced fresh mushrooms
11. Prepare 1 green bell pepper sliced
12. Prepare 2 large tomatoes chopped

The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Add the onion and ¼ teaspoon salt. Heat ¼ cup of the oil in one or, better, two large skillets. Ratatouille is a famous French vegetarian one-pot dish with eggplant, zucchini, tomatoes, onion, lots of olive oil, and herbes de Provence.

Steps to make ratatouille:

1. preheat oven to 350°F. coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil
2. heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. saute garlic until lightly browned. mix in parsleg and eggplant. saute until eggplant is soft about 10 minutes.season with salt to taste
3. spread eggplant mixtuee evenly across bottom of prepared casserole dish. sprinkle with a few tablespoons of parmesan cheese. spread zucchini in an evenvlayer over top. lightly salt and sprinkle with a little more cheese. continhe layering in this fashion with onion mushroom bell pepper and tomatoes covering each layer eith a sprinkling of salt and cheese
4. bake in preheated oven for 45 minutes
5. Done and ready to serve!

Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. Stir in the peppers, garlic, sugar, some salt and pepper and half the basil and mix well. Ratatouille is a specialty of France's Provence region, especially around the city of Nice. It provides a delicious way to use up the huge quantities of eggplant, zucchini, and tomatoes in our own gardens and farmers' markets at the end of summer.

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