Stew with lamb, dried apricots and chickpeas
2020-08-13 / test@t
Ratatouille
The traditional vegetable dish of Provencal cuisine from Jamie Oliver is less high-calorie, prepares faster, and of course it was not without a couple of original ideas.
Ingredients
- zucchini 2 pcs.
- eggplant 3 pcs.
- purple onion 1 pc.
- bell pepper 1 pc.
- pasta harisa 1 tsp.
- balsamic vinegar 1 tbsp
- ground garlic "KOTANYI" 1 tsp.
- a mixture of ground peppers "KOTANYI" 1 tsp.
- ground paprika "KOTANYI" 1 tsp.
- mixture of herbs "KOTANYI" 1 tsp.
- olive oil 2 tablespoons
- salt 1 tsp
- tomatoes in their own juice 400 g
STEP-BY-STEP COOKING RECIPE
Step 1
To prepare ratatouille, prepare the following products: eggplant, zucchini, purple onion, "KOTANYI" spice mixture, salt, tomatoes in their own juice, olive oil, harissa paste.
Step 2
Heat olive oil in a frying pan, add chopped onion, bell pepper, harissa paste. Fry everything for 3-4 minutes. Then add the tomatoes in their own juice and simmer the sauce over low heat for 10 minutes. Season the sauce with spices, salt and balsamic vinegar. If desired, the tomato sauce can be slightly pounded with a blender, but not uniform, but so that pieces of vegetables come across.
Step 3
Cut the courgettes and eggplants into 1 cm thick washers. Fry the vegetables in a dry grill pan, without adding oil.
Step 4
Put the tomato sauce in a baking dish, alternating in color, lay the slices of zucchini with eggplants. Sprinkle the vegetables on top with a mixture of herbs, ground pepper and garlic. Bake in an oven preheated to 180 degrees for 40 minutes.
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