Are looking for inspiration recipes ratatouille that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious ratatouille should have 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 processing and serving it. No need worry if want prepare ratatouille delicious wherever you are, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings used for prepare

1. Use 4 potatoes
2. Prepare 3 tomatoes
3. Use 2 small zucchini
4. Prepare 1 aubergine
5. Prepare 1 onion
6. Take 1 jar fired sweet pepper in olive oil (optional)
7. Prepare 80 g feta cheese
8. Prepare olive oil
9. Use herbs

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. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper.

Instructions to cook Ratatouille:

1. Preheat the oven to 180C (350F).
2. Prepare all the vegetables: clean and cut in very thin slices.
3. In a gratin dish, place the vegetable slices vertically (alternating): potato, tomato, zucchini, aubergine, onion and sweet pepper.
4. Top with olive oil and herbs.
5. Bake for about 1 hour. For the last 10min add feta cheese.
6. Done and ready to serve!

Uncover and check the level of liquid in the pot. 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. 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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