Again looking for inspiration recipes ratatouille that are unique? 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 had aroma and taste that could provoke our taste buds.

Many 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 making and serving it. No need worry if want prepare ratatouille good home, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings used in prepare

1. Prepare 2 corguettes
2. Prepare 2 peppers
3. Use 1 aubergine
4. Prepare 1 onion
5. Use 400 g tin of chopped tomatoes
6. Take 3 tsp very lazy garlic
7. Prepare 2 tbsp tomato puree
8. Prepare 1 tsp coriander seeds
9. Prepare Small bunch of fresh basil

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 cook Ratatouille:

1. Cut the corguettes, peppers, aubergine and onion into chunks adding straight to a wok or large frying pan without heat.
2. Crush the coriander seeds.
3. Sprinkle wok with olive oil, salt and pepper. Stir well. Turn on heat.
4. Add in the garlic, coriander seeds and cook for 1 minute.
5. Add the tinned tomatoes, tomato puree and a tins worth of tap water. Bring to simmer.
6. Put on a very low heat for 20 minutes, stirring occasionally.
7. Serve with basil leaves sprinkled on. Served here as a main with oven baked cod.
8. 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.

relatives or to be ideas for do culinary business. Good luck!