КЛАСИЧНИЙ РАТАТУЙ (2 рецепти)

Ratatouille by Adam Byatt (adapted for 145g eggplant)    • How to make: Ratatouille   ≈ 1–2 servings Ingredients 🍆 Eggplant — 145g 🧅 Red onion — ~85g (or shallots ~70g) 🫑 Red pepper — ~70g 🫑 Yellow pepper — ~70g 🥒 Green zucchini — ~85g 🥒 Yellow zucchini — ~85g 🍷 Wine vinegar — ~15g 🍅 Passata — ~60g 🫒 Capers — ~15g 🧄 Garlic — ¼–½ large clove 🫒 Olive oil — as needed (generous) 🧂 Salt — to taste ⸻ How to cook 1. Heat a large frying pan with a generous amount of olive oil. 2. Add the red onion (or shallot), season with salt and sauté for 4-5 minutes until soft. 3. Add the pepper, season with a little salt and cook for a few minutes. 4. Add the eggplant, repeat the process. 5. Finally, add the zucchini and cook for a few more minutes. The vegetables should soften but not turn into a puree. 6. Pour in the wine vinegar and let it evaporate for about 1 minute. 7. Add the passata and simmer briefly so that the sauce coats the vegetables. 8. Finally, add the capers and finely grated garlic. 9. Cover and let stand for 10 minutes before serving. ============ Ratatouille from the book (4 servings) Ingredients 100 g eggplant 100 g zucchini 100 g red bell pepper 1 large onion or about 120–140 g shallots 40 ml olive oil (actually it turned out more, about 60-70 ml) 2 cloves garlic 100 g tomatoes Provencal herbs salt piment d’Espelette (French pepper) replace ¼–½ tsp. smoked paprika + a pinch of chili flakes Preparing vegetables Cut the eggplant, zucchini and bell pepper into small cubes - about 5 millimeters. Peel the shallots and also dice them. Peel the tomatoes if desired, remove the seeds and chop finely. Finely chop or grate the garlic. Frying Heat a frying pan with olive oil. First, fry the shallots until soft and lightly caramelized. Then fry the bell pepper separately. Next, add the eggplant until it is golden and soft. Add the zucchini last - they need the least time. Salt each vegetable a little while cooking. Stewing Transfer all the vegetables to one saucepan or deep frying pan. Add the tomatoes, garlic and a pinch of Provencal herbs. For a light spiciness, add a little smoked paprika and a few chili flakes. Cover and simmer over very low heat for about 30 minutes, stirring occasionally.