Winter ratatouille

Winter version ratatuya Another interpretation of the popular dish, originally from Provence - Ratatouille in the winter version. And if the classic ratatouille is prepared from fresh vegetables, then this recipe is less demanding of the ingredients. Initially, the dish was prepared from zucchini, tomato, bell pepper, onion and garlic. But over time, so many recipes have accumulated, that it is not possible to recount all the ingredients included in them. A highlight and, at the same time, a visiting card of Ratatouille is considered to be Provencal herbs, which are seasoned with this dish: rosemary, mint, cumin, basil. Without this set it is impossible to imagine the true taste of ratatuya. Serve this dry red wine and meat. By the way, ratatouille is beautiful both hot and cold.

Winter version ratatuya Another interpretation of the popular dish, originally from Provence - Ratatouille in the winter version. And if the classic ratatouille is prepared from fresh vegetables, then this recipe is less demanding of the ingredients. Initially, the dish was prepared from zucchini, tomato, bell pepper, onion and garlic. But over time, so many recipes have accumulated, that it is not possible to recount all the ingredients included in them. A highlight and, at the same time, a visiting card of Ratatouille is considered to be Provencal herbs, which are seasoned with this dish: rosemary, mint, cumin, basil. Without this set it is impossible to imagine the true taste of ratatuya. Serve this dry red wine and meat. By the way, ratatouille is beautiful both hot and cold.

Ingredients:

• Celery root 1 pc.
• Tomato juice 200 ml
• Carrot 1 pc.
• White onion 2 pcs.
• Eggplant 2 pcs.
• Pepper black ground 4 pinch
• Provencal herbs 1 tsp.
• Lemon 0.5 pcs.
• Olive oil 50 ml
• Garlic 3 denticles
• Salt 1 tsp.

Instructions

• Step 1 For this recipe, take: 1 medium celery root, 2 eggplants, 2 large white onions and 1 carrot, 2-3 cloves of garlic, lemon, olive oil, a mixture of Provencal herbs, salt.
• Step 2 Cut the eggplants into rings about 0.5 centimeters thick.
• Step 3 In the same way cut the onions and carrots.
• Step 4 Celery peeled, cut into 4 pieces, each slice cut into slices 0.5 centimeters thick.
• Step 5 In a small plastic bag, pour in the olive oil, squeeze the juice out of half a lemon, squeeze out the garlic, add the Provence herbs, salt and pepper to taste. Firmly tie the package, then erasing the movements of its contents.
• Step 6 Sprinkle the form with olive oil and lay the vegetables in this order: eggplant, carrots, celery, onions.
• Step 7 Take the bag of dressing and cut off the corner. Sprinkle with vegetables, evenly distributing the contents. Preheat oven to 180 ° C and bake vegetables for 30 minutes.
• Step 8 Tomato juice put on a slow fire, add a little salt and simmer for 20 minutes.
• Step 9 Tomato juice can be replaced with tomato paste or shredded tomatoes.
• Step 10 Roasted vegetables, pour tomato sauce and bake for another 20 minutes.
• Step 11 Allow the prepared dish to brew for 5-10 minutes and serve to the table.