- peppers - 6 pieces.
- garlic - 8 cloves
- onion - 2 pcs.
- zucchini - 2 pcs.
- eggplant - 4 pcs.
- tomato - 6 pieces.
- olive oil - 100 ml.
- thyme - 2 pcs.
- bay leaf - 2 pcs.
- parsley - a small bunch
- vinegar - 2 tablespoons.
- tablespoons salt and pepper - to taste
pepper cleanse from the inside and cut into cubes.Finely chop the onion and chop garlic.Preheat a frying pan olive oil, toss the onions and add the garlic.Onions should be soft.Two tomato peel and seeds, chop and toss in the pan after the garlic will smell.There also send pepper.To this mixture, add the thyme, bay leaf, salt and diminish the fire to roast the tomatoes are not.
Zucchini, eggplant and remaining tomatoes into thin slices.Once the peppers and tomatoes are soft, spread a part of the sauce in the pan.Top decompose tomatoes, zucchini and eggplant.Number of imposed layers - depending on your preference.
Preheat oven to 200 degrees and to send our baking.Bake until done - golden brown top layer.
Chop the parsley, mix with olive oil, vinegar and finely chopped garlic, brush the surface of the finished dish.Ratatouille can be served to the table.
author of the publication: Rostislav Belyakov