Good afternoon here we will give you a recipe ratatouille which is delicious The way preparing it is very not too difficult. You just need to be careful to get results from ratatouille which has aroma and taste that can evoke our tastes.

So that the result of ratatouille, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare ratatouille delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings required in prepare

1. Prepare 1/4 cup olive oil
2. Prepare 1 eggplant, peeled and cut into 1" cubes
3. Prepare 2 onions, cut into half moons
4. Use 12 oz mushrooms, sliced
5. Take 2 red peppers, sliced
6. Prepare 2 zucchini, cut in half lengthwise and sliced
7. Prepare 6 clove garlic, crushed
8. Prepare 1 can 28 ounces - stewed tomatoes
9. Use 2 tsp dried rosemary
10. Prepare 1/2 tsp salt
11. Prepare 1/2 tsp pepper

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.

Step by step to make ratatouille:

1. Heat olive oil in large pan over medium high.
2. Add eggplant, onions, mushrooms, red peppers, zucchini, and garlic. Saute until golden and soft, stirring periodically, about 15 minutes.
3. Add tomatoes, rosemary, salt, and pepper. Cover and simmer over medium low until soft, about 20 minutes.
4. 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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