Are looking for inspiration recipes ratatouille that are unique? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even 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, next material selection fresh, until the way of making and serving it. No need worry if want prepare ratatouille delicious home, because as long as you know the trick, this dish is able become treat special

Ingredients and seasonings used for make

1. Prepare 2 cups chopped Tomatoes
2. Take 1/2 cup tomato puree
3. Prepare 1/4 cup olive oil
4. Use 5 pods garlic crushed
5. Prepare 1 bunch fresh basil leaves
6. Prepare 1 tbsp Sugar
7. Use to taste Salt and pepper
8. Prepare 1 Zucchini (Green and Yellow)
9. Use 3 Tomatoes
10. Prepare Bell Peppers (Red and Yellow)
11. Prepare Aubergines (Optional)

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. Ratatouille is a famous French vegetarian one-pot dish with eggplant, zucchini, tomatoes, onion, lots of olive oil, and herbes de Provence.

How to make Ratatouille:

1. Heat olive oil in a pan. Add the crushed garlic and saute. Now add the chopped tomatoes and let them cook in their own juices till the quantity reduces to half. Add the tomato puree, chopped basil leaves, sugar, salt and pepper and cook till the sauce thickens. Set aside.
2. Thinly slice the Bell peppers, Zucchini, Tomatoes and Aubergines if using and season them with salt and pepper and set aside.
3. Take a heavy bottomed dish. Layer the dish with sauce, layer the vegetables and then sprinkle with oregano, salt and pepper. Cover with foil and bake in an oven at 180 degree Celsius for 30 minutes.
4. Serve it hot with a crusty bread or focaccia.
5. Done and ready to serve!

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. Stir in the peppers, garlic, sugar, some salt and pepper and half the basil and mix well. 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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