Are looking for idea recipes versatile ratatouille / pasta sauce that are appetizing? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious versatile ratatouille / pasta sauce should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of versatile ratatouille / pasta sauce, start from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare versatile ratatouille / pasta sauce delicious wherever you are, because as long as you know the trick, this dish is could become treat special

Ingredients and seasonings required in prepare

1. Prepare 2 tins chopped tomatoes
2. Prepare 2-3 red / orange / yellow peppers
3. Take 1 aubergine
4. Prepare 1 red onion
5. Prepare 3 cloves garlic
6. Prepare 1 vegetable stock pot
7. Prepare 1 tbsp olive oil
8. Prepare 1 tsp balsamic glaze

Meanwhile, heat remaining oil in a large frying pan over a medium heat. Spiralized Sheet-Pan Ratatouille This mostly hands-off ratatouille uses veggies cut into strips or spirals and roasts them for a sweet, smoky, complex flavor. This less-saucy ratatouille is ideal as a sandwich or pizza topping. The quintessential fall harvest vegetable dish, ratatouille is an enticing vegetable medley from Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs, all.

How to cook Versatile ratatouille / pasta sauce:

1. Gather together your ingredients
2. Chop your onion and soften in the pan with the olive oil.
3. After the onions are softened grate your garlic into the pan.
4. Chop your peppers and aubergine and add to the pan with the tinned tomatoes, stock pot and balsamic glaze.
5. Add a little water to the pan to bring the liquid up near the top of the vegetables. Put the lid on the pot, turn the heat down and simmer until everything is lovely and soft.
6. Done and ready to serve!

As you chop, pile the vegetables into your largest roasting pan, seasoning each layer of vegetables with salt. Pour olive oil and vinegar over top. It's typically made up of eggplant, zucchini, tomato, and onion with olive oil, garlic, and thyme. Ratatouille can also include mushrooms, bell peppers, or other vegetables depending on what you have on hand. The beauty of ratatouille is it's extremely versatile - serve it hot or cold in any season!

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