You are looking for idea recipes ratatouille that are delicious? How to make 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 ratatouille should have had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of ratatouille, start from the type of material, next material selection fresh, until the way of processing 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 could be dish special

Ingredients and seasonings required for make

1. Take 5 tomato
2. Take 2 onion
3. Prepare 4 zukini
4. Take 4 eggplant
5. Prepare 2 red pepper
6. Prepare 2 green pepper
7. Prepare 2 can peeled tomato
8. Use 1 tomato paste
9. Prepare 1 bunch garlic
10. Prepare 1 herbs mediteranean

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.

How to make:process Ratatouille:

1. frie the onion, add the tomato diced, the peeled tomato, the tomato paste some garlic, and herbs, a tea spoon of sugar.
2. in a pan, frie the eggplant add garlic, be carefull not to put much oil, and herbs, salt and peper then poor into the tomato sauce
3. realize step 2 for each vegetables
4. let cook the mix for 1 to 3 hours
5. Better use olive oil for all the receipie
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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