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

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

Ingredients and seasonings required for prepare

1. Take 2 tins chopped tomatoes
2. Prepare 2-3 red / orange / yellow peppers
3. Prepare 1 aubergine
4. Prepare 1 red onion
5. Prepare 3 cloves garlic
6. Take 1 vegetable stock pot
7. Use 1 tbsp olive oil
8. Prepare 1 tsp balsamic glaze

Meanwhile, heat remaining oil in a large frying pan over a medium heat. Spiralized Sheet-Pan Ratatouille This mostly hands-off ratatouille uses veggies cut into strips or spirals and roasts them for a sweet, smoky, complex flavor. This less-saucy ratatouille is ideal as a sandwich or pizza topping. The quintessential fall harvest vegetable dish, ratatouille is an enticing vegetable medley from Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs, all.

How to make Versatile ratatouille / pasta sauce:

1. Gather together your ingredients
2. Chop your onion and soften in the pan with the olive oil.
3. After the onions are softened grate your garlic into the pan.
4. Chop your peppers and aubergine and add to the pan with the tinned tomatoes, stock pot and balsamic glaze.
5. Add a little water to the pan to bring the liquid up near the top of the vegetables. Put the lid on the pot, turn the heat down and simmer until everything is lovely and soft.
6. Done and ready to serve!

As you chop, pile the vegetables into your largest roasting pan, seasoning each layer of vegetables with salt. Pour olive oil and vinegar over top. It's typically made up of eggplant, zucchini, tomato, and onion with olive oil, garlic, and thyme. Ratatouille can also include mushrooms, bell peppers, or other vegetables depending on what you have on hand. The beauty of ratatouille is it's extremely versatile - serve it hot or cold in any season!

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