Again looking for inspiration recipes ratatouille that are delicious? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious ratatouille should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of 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 ratatouille good wherever you are, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings used in make

1. Prepare 2 large potatoes
2. Prepare 1 large onion
3. Use 1 large green pepper
4. Take 2 large tomatoes
5. Prepare 1 beefcube
6. Prepare 1 tbs tomato paste
7. Prepare 1 big eggplant

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 make Ratatouille:

1. Wash all the ingredients then peel off the potatoes
2. Cut them into rings then sprinkle with salt to taste
3. Dip fry them starting with the potatoes, eggplant, green pepper, onion and then tomatoes
4. In a pan put one tbs of oil and heat it then add the beef cube keep stirring until you have no particles of beef cube
5. Then pour it on top then put it in the pre-heated oven for a few minutes
6. Then serve with rice or anything else
7. 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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