Famous ratatouille - there are not many recipes! Technology, ingredients and recipes of ratatouille for the stove, oven, multicooker

Famous ratatouille - there are not many recipes! Technology, ingredients and recipes of ratatouille for the stove, oven, multicooker

Ratatouille is a wonderful summer dish.

Although, fresh vegetables are now available all year round, so you can cook tasty, healthy dishes even in winter. Here are the most interesting options ratatouy, who will definitely like it!

Ratatouille - General Cooking Principles

The main ingredient of ratatouille is eggplants. They are added to all versions of the dish, but require preliminary preparation. Usually they are cut into circles, soaked in saline or simply sprinkled, then rinsed. If a variety of eggplants without bitterness, enough washing the pieces, you can pre-fry them.

What else is added to ratatouille:

• zucchini;

• tomatoes;

• garlic.

But this is only in the classic version. In fact, there are a lot of interesting recipes with meat and fish, potatoes, and other various vegetables, which improve the taste of the dish, make it nourishing, nutritious. Often use different sauces and gravies, all sorts of spices, herbs, which add new colors to the dish.

Classic ratatouille is cooked in the oven, vegetables are cut into slices, put into shape on the rib in alternate order. They bake at 180-200 degrees, the time depends on the richness of vegetables, the type of additives and the power of the oven, but on average from 40 minutes to 1.5 hours.

Classic ratatouille: recipe from eggplant, tomatoes and zucchini

The easiest recipe ratatouille, which is not difficult to cook. It is desirable that the zucchini, tomatoes and eggplants coincide in diameter, then the vegetables can be easily and beautifully decomposed.


• 2 eggplants;

• 1-2 small zucchini;

• 3 cloves of garlic;

• 4 tomatoes;

• 5 spoons of butter;

• spices, garlic.


• 0.5 kg of tomatoes;

• 2 spoons of butter;

• 2 sweet peppers;

• 1 onion;

• spices.


1. Put the peppers in the form, send them to the oven, heated to 220 degrees, bake until brown. We take out, at once we place in a cellophane package, let them otzyknut. 2. On the tomatoes for the sauce, we make the skin cuts, dip them in boiling water, then cool, remove the skin and grind.

3. Cut the onion into small cubes, fry, add the tomato. Peppers cleaned from the skins, shallow, send after the tomatoes. Boil sauce, to taste hot pepper, salt.

4. Put the resulting sauce on the bottom of the baking dish.

5. We cut tomatoes and zucchini with circles, the thickness is not more than 4-5 millimeters. Eggplant sliced ​​as well, if necessary, they need to soak.

6. Sprinkle the vegetables with salt and pepper, rub them into slices, spread them on the edge into a mold: first around the perimeter, then into the central part, always alternating.

7. Combine vegetable oil with chopped garlic, 2-3 cloves are enough. You can add dry herbs.

8. Pour ratatouille oil on top. We stretch the foil on the form, send it to the oven. Cooking a dish pi 180 degrees for half an hour, then remove the foil, add the temperature to 20 degrees and cook another 15 minutes.

Ratatouille: recipe with chicken

Similarly, the dish can be cooked with any other types of meat. If beef is used, then the slices can be marinated in advance so that they can just cook, get tender.


• 400 g chicken fillet;

• 3 tomatoes;

• 2 eggplants;

• 1 zucchini;

• 2 cloves of garlic.

Vegetable Pouring:

• 400 g tomatoes;

• 2 peppers;

• 1 onion;

• oil, spices.


1. Cut the fillet across the medallions, up to 0.5 cm thick. Beat each one with a hammer, but not much. The thickness of the chicken pieces should be approximately the same as the vegetables. Grate with salt and pepper. Chopped garlic. Leave.

2. Sprinkle the circles of eggplant with salt, also leave aside.

3. Cut the onion, fry, put pepper cut into small cubes, cook another couple of minutes, pour with grated tomatoes. We warm, pepper and salt.

4. Put half of the prepared sauce on the bottom of the baking dish.

5. Wash, squeeze the eggplants. Cut tomatoes and zucchini circles.

6. Putting the dish. Put a piece of chicken on eggplant, press it with zucchini, cover with tomato. Repeat until the products run out. We put on the edge in the form. 7. Top distribute the rest of the sauce.

8. Cover with foil, cook for 15-20 minutes, temperature around 200 degrees. Then the foil with ratatouille must be removed, bake a vegetable dish until cooked.

Ratatouille: recipe with minced meat

In fact, for this ratatouille recipe, you can use any, you can even chicken mince. But it is important that it is not too liquid.


• 500 grams of minced meat;

• 1 onion;

• 2 eggplants;

• 2-4 ripe tomatoes;

• 1-1.5 zucchini.


• 400 ml of thick tomato juice;

• 2 onions;

• some oil;

• 2 peppers;

• 4 cloves of garlic.


1. We start with the fill. Cut onions, fry until transparent in oil. Add the diced pepper, in a couple of minutes, pour tomato juice. Boil, season with minced garlic, salt.

2. Eggplants cut circles, pour salt water, set aside until the side.

3. Chop the onion, combine with minced meat, season with salt, pepper, stir.

4. Cut the tomatoes and zucchini, eggplant rinse, squeeze.

5. We take a piece of eggplant, a little stuffing, combine, distribute the meat in a vegetable, to make a kind of sandwich. Cover with zucchini. We collect a lot of these pieces.

6. Pour some tomato with vegetables on the bottom of the form, put the blanks, between them there are circles of tomatoes. Pour the remains of tomato from above.

7. We send to bake in the oven for 40-45 minutes. Cover is not necessary.

Ratatouille: a recipe with potatoes and bechamel

The number of products for this recipe ratatouille take “by eye”, an average of 300-400 grams. The main thing is white sauce on milk.


• potatoes;

• eggplants;

• tomatoes;

• zucchini;

• slightly grated cheese, about 2-3 spoons.


• 500 ml of milk;

• 1 spoonful of flour with the mountain;

• 30 g butter;

• 50 g grated cheese;

• 3-4 cloves of garlic.


1. Cooking bechamel, this sauce recipe is slightly different from the original, it has less flour. Heat the oil well, all the moisture should go away, add flour, an incomplete spoon, fry to wheat color, pour in the milk and boil it until condensed. Fall asleep grated cheese, salt and pepper, throw garlic. Stir until melted cheese, remove from heat. 2. Cut all the vegetables in circles. Potatoes should not be thick so that the vegetable has time to prepare. Optionally, you can make meat layers, as in the recipes above.

3. Pour a little sauce to the bottom of the form, put the vegetables on the edge, alternating between them. It is not necessary to pack tightly so that the sauce penetrates inside.

4. Pour the remains of bechamel on top, leave the form on the table for about 20 minutes.

5. We put in the oven heated to 200 degrees, we prepare the dish for about half an hour.

6. We get, sprinkle with slightly grated cheese, bake another fifteen minutes.

Ratatouille: recipe with champignons in a slow cooker

It is better to choose the largest mushrooms, so that they do not get lost among the vegetables. Pre-boil or fry them do not need.


• 5-6 champignons;

• 2 tomatoes;

• 2 eggplants;

• 1 small zucchini;

• 1 pepper;

• 250 g tomatoes for pouring;

• 2 cloves of garlic;

• some oil.


1. Cut pepper, spread in a slow cooker with 2-3 spoons of oil. We set the baking mode and fry slightly. Fill with grated tomatoes for pouring, stew a little, salt and pepper, put crushed garlic.

2. Put the sauce out of the multicooker, leaving a few spoons on the bottom.

3. We cut mushrooms and vegetables with plates, collect in small piles, sprinkle layers of salt. We put in the crock-pot.

4. Return the previously deferred sauce, distribute from above.

5. Exhibit the extinguishing program, prepare 40 minutes.

Ratatouille: a recipe on the stove

For this ratatouya, you do not need an oven or a slow cooker, the dish is cooked on the stove. The most convenient way is to use a stewpan. To ratatouille did not resemble the usual stew taste, eggplant must fry.


• 2 eggplants;

• zucchini;

• 2-3 tomatoes;

• potatoes as desired;

• meat at will.


• 350 grams of tomatoes;

• 3 peppers;

• 3 spoons of butter;

• 1 large onion;

• 3 cloves of garlic;

• pinch of dry basil;

• 0.5 chili peppers.


1. Eggplants are cut in circles, salt, after fifteen minutes we wash, press, fry on oil from two sides, but do not bring it to readiness, we make fire strong. 2. For refueling, fry the onion, first cut into small cubes, then add the sweet pepper and half of the chopped chilli to it. Crushed tomatoes, skin, it is desirable to remove. After a couple of minutes, pour the grated tomatoes. We throw basil and salt, evaporate the liquid for about ten minutes. The sauce should be thick, at the end we throw the grated garlic.

3. Putting in a saucepan dish. Put the vegetables on the sauce layer together with the fried eggplants, pour the remaining tomato paste. Spoon distribute the layer.

4. We cover the saucepan, simmer the dish until cooked on a very small fire, so that delicate vegetables do not lose their shape.

Ratatouille - useful tips and tricks

• Any ratatouille will taste better if you sprinkle vegetables with cheese at the end of baking. After that, you can put the oven to the maximum temperature, so that the crust on the dish forms.

• The taste of the dish depends on pouring. It is important not to spare for her ingredients, spices, you can add soy sauce, ketchup, any spices and herbs at its discretion.

• It is not necessary to pour ratatouille with tomato only. A tasty dish is made with white garlic sauce on sour cream or cream.

• The longer a vegetable is cooked, the thinner it is to cut. This rule is especially true for potatoes, ripe zucchini.

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