Good afternoon here we will give you a recipe ratatouille which is appetizing The way preparing it is very very easy. You just need to be careful to get results from ratatouille which has aroma and taste that able evoke our tastes.

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

Ingredients and seasonings used in make

1. Prepare 1 lb eggplant (1 medium) peeled and cubed
2. Prepare 1 medium red onion, halved and sliced 1/4 inch thick
3. Take 2 medium zucchini or summer squash (cut intio 1/2 inch cubes)
4. Take 28 oz diced tomatoes, drained but reserve 1/3 cup of juice
5. Prepare 5 clove garlic, thinly sliced
6. Use 1/4 cup olive oil
7. Take 1 tsp fresh thyme leaves
8. Prepare 1 tsp kosher salt
9. Take 1/9 tsp black pepper
10. Prepare 1 1/2 tbsp red wine vinegar
11. Prepare 1/4 cup toasted pine nuts

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. Preheat oven to 375°F. Combine all ingredients in a 9x13 inch pan and toss to coat. Bake in the dish for about 1 hour, stirring halfway through.
2. After cooking, sprinkle with red win vinegar and pine nuts.
3. To toast pine nuts: In a small dry skillet, toast over medium heat for about 7 minutes, stirring frequently to prevent burning.
4. (From "Cover and Bake" from America's Test Kitchen)
5. 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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