Again looking for inspiration recipes traditional provence ratatouille that are interesting? How to prepare 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 traditional provence ratatouille should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of traditional provence ratatouille, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare traditional provence ratatouille delicious home, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings required exist in make

1. Use 2 eggplants, cut into rings then quartered
2. Prepare 3 courgettes/zucchini, cut into rings then quartered
3. Prepare 1 red pepper, chopped into medium pieces
4. Prepare 1 yellow pepper, chopped into medium pieces
5. Prepare 4 tomatoes, roughly chopped
6. Prepare 2 onions, sliced thin
7. Prepare 3 cloves garlic, crushed
8. Use 2 bay leafs, crushed up
9. Use 2 Tbsp Herbes de Provence
10. Prepare 1 handful parsley
11. Use 1 tsp sugar
12. Prepare to taste salt & pepper
13. Prepare Olive oil - A lot ;)

Preparation of the tomatoes A Classic French Provencal Ratatouille is a hallmark of summer. Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly. Add olive oil to a casserole and sauté all the vegetables over medium heat.

Step by step to make Traditional Provence Ratatouille:

1. Preheat oven to 180°C (350°F).
2. Saute onions and crushed garlic in 2 tablespoons of olive oil on medium heat for about 5 minutes. They should be very soft.
3. When they're done, put them in an oven-safe dish.
4. Add 1 more tablespoon of olive oil to the pan, then saute the peppers (I forgot to get a yellow one!) for 5-10 minutes on a medium heat until slightly browned. Put them into the oven dish, too.
5. Add 1 more tablespoon olive oil and saute the zucchini until soft, 5-10 minutes. Again, add to oven dish.
6. Add more olive oil and saute egglplant (you'll need some extra oil for them) until slightly browed, 5-10 minutes. Then, into the oven dish.
7. Add chopped tomatoes into the oven dish without cooking them.
8. Add herbs de Provence, chopped parsley, salt, pepper, sugar, and bay leaves. Give everything a stir and put a lid or foil over the dish. Bake in the oven at 180°C/350°F for 1 hour. You can eat right away, or ideally turn oven off and let it sit for another while.
9. If you cook it the day before, when the time is over, turn off the oven, but leave the dish in the oven for the entire night. You can reheat it by letting it cook for 20 minutes on a low heat without lid.
10. Done and ready to serve!

Ratatouille can be served over rice or potatoes, or with slices of homemade Italian bread. In Provence, the Southernmost region of France, ratatouille is a standard and traditional side dish on most restaurant menus and there are many versions of this classic French side dish. The recipe for a true bohémienne, which became popular around the same time as ratatouille in Provence's Vaucluse area, traditionally boasts fewer ingredients, relying mainly on tomato and. For the sauce, blend all the ingredients together in a sauce blender. Cover the bottom of the cast-iron skillet in a generous, even layer of sauce, setting aside enough to drizzle on top of the dish later.

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