Ratatouille classic recipe, with minced meat, potatoes, mushrooms and rice

Five centuries ago, French peasants from the southern province of Provence began preparing a vegetable dish called ratatouille. Or maybe they prepared it before, but history is silent about this at this point in time. And how surprised they would be now if they learned that this popular summer dish is prepared by all the famous chefs in all the famous restaurants in the world. It would seem like a simple vegetable vegetarian dish, why has it become so popular? However, the same question can be asked in relation to such dishes as pizza, Caesar salad, Greek moussaka.

Somehow I accidentally came across an answer in one of the magazines, although by that time the question had not yet been asked, which I remember to this day. The idea sounded something like this: “the most popular dishes are those that absolutely anyone can cook, even those who have never cooked at all. And the name of such a dish should be memorable; you want to say it again and again. It's like a song that plays in your head. And it’s hard to get rid of this song, and you say this title again and again.”

The names of all these dishes are really very poetic. And just hearing them, you immediately feel that it’s delicious, and even if you’ve never tried it, you definitely want to cook it and try it. I remember my mother preparing this dish when I was a child. When I asked what she was cooking, she invariably answered, “It’s ratatouille!” Eat it and dance!” But it is true, its name invariably brings a smile and a good mood, so you can dance.

And apparently under the same impression, American director Brad Bird created his famous cartoon - a comedy of the same name, which received an Oscar. Where the little rat Remy also prepares a dish - ratatouille. Come on, with a smile and a good mood, we will also prepare this French dish today. And not even one, but several.

Classic ratatouille in the oven (2-3 servings)

Ingredients:

• tomato 3-4 pcs.
• eggplant 1 pc.
• zucchini or young zucchini 1 pc.
• onion 1 pc.
• garlic 3-4 cloves
• thyme sprigs 5-6 pcs.
• rosemary sprigs 5-6 pcs.
• butter
• olive oil
• salt
• ground black pepper

Cooking method:

Preheat the oven to 180 C. Grease a baking dish with butter. Finely chop the onion and garlic, mix and place evenly on the bottom of the pan. Sprinkle some thyme and rosemary leaves on top.

Cut the zucchini, tomatoes and eggplant into slices of equal thickness. Place the vegetables on the onion with garlic and herbs, alternating them with each other. Place sprigs of rosemary and thyme between the layers of vegetables, drizzle well with olive oil, then sprinkle with salt and ground black pepper.

Cover the pan with foil and place in the oven for 50-60 minutes. Then remove the foil and bake for another 30-40 minutes uncovered.

Ratatouille from zucchini and eggplant at home, like from a cartoon

Originally, ratatouille is a diced vegetable stew made from zucchini, eggplant and zucchini. But in the cartoon everything looks beautiful and original. In it, the chef combined two dishes into one: peperad sauce and stew. Let's try to reproduce this masterpiece.

Ingredients:

• Zucchini squash - 2 pcs.
• Eggplant - 2 pcs.
• Tomatoes - 4 pcs.
• Garlic - 1 clove
• Green basil - a few leaves
• Rosemary - 3 sprigs
• Thyme - 3 sprigs
• Salt, pepper - to taste
• Olive oil - 2 tablespoons

For the peperad sauce:

• Tomatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Sweet pepper - 3 pcs.
• Garlic - 2 cloves
• Sugar - 2 teaspoons
• Olive oil - 4 tablespoons
• Thyme - 2-3 sprigs (5 g)
• Rosemary - 1 sprig (5 g)
• Salt, ground black pepper - to taste

Preparation:

1. First you need to make the sauce. Take three tomatoes, make cross cuts in them in the area of ​​the stalk and pour boiling water over them. Leave for 1 minute, then remove from boiling water and carefully peel off the skin. After heat treatment it comes off very easily.

2. For the sauce we need baked sweet peppers. To do this, individually wrap them tightly in foil and place them in an oven preheated to 180 degrees for 25 minutes. Then remove the foil, remove the stem and peel the seeds.

Or you can make it simpler. Remove the stem and seeds from a fresh vegetable, and then wrap it in foil and bake.

3. Cut the peeled tomatoes into cubes. Cut the onion into small pieces. Cut the carrots into slices. Next, heat the frying pan, pour in the olive oil and add the onion. Fry it for 2 minutes. Then add carrots, tomatoes and chopped garlic. Salt, pepper, add sugar, rosemary and thyme. Stir, cover and simmer over low heat for 15 minutes.

4. Once simmered, remove from heat, remove rosemary and thyme and transfer vegetables to a blender bowl. Place the baked peppers there too. Bring the vegetables to a puree. Now the sauce is ready. Place it in a baking dish and level it out.

5. Cut eggplants and zucchini into slices using a special grater or, the old-fashioned way, with a knife. Also cut the remaining tomatoes into round slices. Ideally, you should get the same number of circles from each vegetable.

6. Place basil leaves on top of the sauce in a baking dish. Then start placing the vegetables in the following order: eggplant circle, zucchini circle and tomato circle. Repeat the sequence like this.

7. Salt, pepper and sprinkle the dish with chopped garlic. Drizzle with olive oil. Top with rosemary, thyme and basil leaves.

8. Cover the pan with foil and place in an oven preheated to 180 degrees. Bake for 1 hour. Then remove the foil and bake for another 15 minutes without it. When you take it out, remove all the herbs and you are ready to serve.

Soup - ratatouille classic

Ingredients :

• Bell pepper 3 pcs.
• Sweet tomatoes 3 pcs.
• Parsley root 4 pcs.
• Eggplant 1 pc.
• Zucchini 2 pcs.
• White onion 2 pcs.
• Potatoes 2 pcs.
• Carrots 3 pcs.
• Fresh garlic 5 cloves
• Parsley 3 sprigs
• Allspice 3 pcs.
• Olive oil 30 ml
• Butter 40 g
• Salt, spices to taste

Cooking method :

Cook vegetable broth. To do this, wash and peel the potatoes and carrots. Peel the onion and cut in half. Wash the parsley root and cut into large strips. Boil 2 liters of water in a saucepan, put all the vegetables in boiling water, cover with a lid and cook for 45 minutes.

10 minutes before the end of cooking, add allspice to the broth. Remove vegetables and pepper from the prepared broth. You will no longer need the onion and parsley root, but cut the carrots and potatoes into large cubes. Wash the bell pepper, remove the stalk, seeds and membranes. Cut into large strips. Pour boiling water over the tomatoes for 40 seconds, then remove the skin and chop the pulp coarsely.

Rinse the eggplant and zucchini under running water and cut into large cubes.

Heat olive oil in a deep frying pan, add eggplant, bell pepper, tomatoes and zucchini. Add salt, add spices, stir and fry for 25 minutes over medium heat.

Wash the parsley and chop coarsely with a knife. Combine the broth with all the vegetables. Pour the soup into bowls, sprinkle with parsley and add a small piece of butter to each serving.

Ratatouille - dishes

If ratatouille is being prepared, the recipe for the dish can be not only traditional, but also very original:

1. Vegetables can be baked in the oven or fried in a pan. An interesting solution would be to combine them in the form of a salad; the difference will be that they are mixed, and not laid out one by one, as in the traditional recipe.
2. Ratatouille can also be created as a soup; it is a very original variation of the first course.

Ratatouille salad

If you want to eat a light summer salad, you can use the ratatouille recipe in the oven. Before including eggplants in the composition, it is recommended to first soak them in salt and then fry them in a pan or lightly bake them. Zucchini is also fried, and the remaining components are taken raw.

Ingredients:

• eggplants – 400 g;
• tomatoes – 300 g;
• olive oil – 60 ml;
• garlic, parsley – 15 g each;
• salt and pepper;
• zucchini – 2 pcs.;
• salad cheese - optional.

Preparation

1. Prepare all components: wash, clean, get rid of everything unnecessary.
2. Cut vegetables into slices. Fry zucchini and eggplant for ratatouille. Season with salad cheese and garlic, sprinkle with herbs, salt and pepper.

Ratatouille soup

A very original solution would be a variation of the first dish ratatouille. The soup has a spicy taste and rich aroma. It is ideal to serve it with toasted bread with melted cheese; it is recommended to serve it with this addition. This dish will add variety to the usual everyday menu.

Ingredients:

• potatoes – 300 g;
• carrots – 150 g;
• chicken drumstick – 1 pc.;
• tomato, eggplant – 400 g each;
• onion, bell pepper – 1 pc.;
• garlic – 2 cloves;
• olive oil – 3 tbsp. spoons;
• sauce for frying wok – 4 tbsp. spoons;
• spices – 1 teaspoon;
• salt;
• water – 1.5 l.

Preparation

1. Chop carrots and potatoes into cubes.
2. Pour water into the pan, add salt, potatoes, carrots and meat, boil, cook for 15 minutes.
3. Cut the remaining vegetables into cubes. Place the slices in the pan. Press the garlic through a press. Pour the frying sauce over everything, mix and cook for 10 minutes.
4. Pour boiling water over the tomatoes and leave for 7 minutes. Remove the skin and puree in a blender.
5. Add tomato puree to fry, sprinkle with spices and cook for another 2 minutes. Combine all products.

Ratatouille with meat recipe

Ratatouille with meat in the oven, ingredients:

• tomatoes 4 pcs.
• chicken fillet (or any other meat) 300g
• eggplant 2 pcs.
• zucchini 2 pcs.

For the tomato sauce:

• tomatoes 3 pcs.
• bell pepper 1 pc.
• olive oil 1 tbsp.
• tomato paste 1 tbsp.
• dry white wine 2 tbsp.

For the spicy dressing:

• olive oil 50 ml
• garlic 2 cloves
• parsley 1 bunch (100 g)
• Provencal herbs 50 g
• chili pepper 1/6 pepper

Cooking method :

Make the sauce first. Remove the skin from the tomato. Make a cross cut on each one. Then plunge the tomatoes into boiling water for 20 seconds. Now the skin is easy to remove. Cut the tomatoes and bell peppers into small cubes.

Heat the oil and fry the peppers for 2 minutes. Then add the tomatoes and cook the mixture for another 2 minutes.

Add tomato paste to this mixture and pour in wine. Bring the sauce to a boil and set aside, add olive oil.

Now we prepare the vegetables and meat. Cut the eggplants into slices, place them on a board, add salt and leave for 15 minutes. Also cut zucchini and tomatoes into even slices of equal thickness. Cut the chicken fillet into small pieces, fry in a frying pan in a small amount of oil.

We are preparing the dressing. Finely chop the parsley and chili pepper. Pour olive oil into a bowl, add chopped garlic, parsley, Provençal herbs and pepper. Mix well.

Next, we assemble ratatouille step by step:

Place parchment paper on the bottom of the baking dish and pour in tomato sauce. Place circles of vegetables and meat, alternating them in any order. Pour the dressing evenly on top. Place in the oven and bake for 30 minutes.

Ratatouille in a slow cooker

Ratatouille is not just an interesting dish with an unusual name, but a real masterpiece that can be prepared in a slow cooker. Vegetable stew turns out very tasty, beautiful and most importantly healthy.

Ingredients:

• 1 PC. – zucchini;
• 1 piece - eggplant;
• 4 things. -tomato;
• 1 PC. - onion;
• 1 PC. - red pepper;
• 1 tbsp. – tomato paste;
• 1 tsp - salt;
• 1 tsp - sugar.
• Spices;
• Vegetable oil.

Ratatouille in a slow cooker

Step by step recipe:

1. Choose zucchini, eggplant and tomatoes that are approximately the same size so that the cuts are uniform. It is important that the vegetables are ready at the same time. First, cut the eggplant into thin rings 2-3 millimeters thick, sprinkle them with salt and mix with your hands. Leave the eggplant for about twenty minutes to avoid bitterness. Then we rinse under running water and remove excess moisture.
2. Next, let's move on to the sauce. Let's wash and peel the pepper. Cut into small squares. Some recipes recommend roasting the peppers first to remove the skins. If you have time, you can follow this advice. At the same time, put water for the tomatoes on the fire. Tomatoes are needed without skin; to do this, place them one by one in boiling water for a couple of minutes. Peel and finely chop the onion.
3. Turn on the multicooker to warm it up. We start preparing the dish with the “frying” mode. Pour 1 tablespoon of vegetable oil. Once the multicooker is hot, lower the onion. Fry for a few minutes, add pepper. During this time, remove the tomatoes from the hot water and remove the peels. Finely chop and throw into the multicooker bowl. Leave the vegetables for 10 minutes in the “frying” mode.
4. Cut the zucchini and tomatoes into thin slices, just like the eggplant. If you are using young zucchini, you can leave the skin on.
5. After the specified time, mix the sauce and add 2 tablespoons of tomato paste for color. It's time to add the herbs. Choose seasonings as you wish. Add a teaspoon of salt and stir everything thoroughly. Now you need to set aside about half the sauce to lay the vegetables.
6. Let's start arranging the vegetables. We take a piece of each vegetable and place it in piles, and then in the multicooker bowl. Gradually fill the entire space, a nice snake of vegetables is formed. We follow the sequence: zucchini, tomato, eggplant, etc. Pour the sauce that was previously set aside on top. Set the multicooker to “stew” mode. In an hour the ratatouille will be ready.
7. An hour has passed. Look what happened in the end. The vegetables should become soft. The most important thing is to carefully transfer the vegetables to a plate so that the beautiful appearance of the dish is preserved. Sprinkle the ratatouille with herbs. Ratatouille can be served as a side dish or main dish.

Ratatouille classic recipe in a frying pan

Ratatouille in a frying pan ingredients:

• olive oil 2 tbsp.
• multi-colored bell pepper 2 pcs.
• garlic 2 cloves
• eggplant 1 pc.
• zucchini or zucchini 2 pcs
• red wine vinegar 1 tbsp.
• small tomatoes 6 pcs.
• ¼ glass of water
• salt, spices to taste
• basil leaves

Cooking method :

Heat olive oil in a deep frying pan, simmer chopped bell pepper and finely chopped garlic over medium heat. Stirring, cook vegetables for 3-5 minutes.

Cut the eggplant and zucchini into cubes, sprinkle with salt and leave for 10-15 minutes. Then drain the juice, rinse with water and add to the bell pepper in the pan. Fry for 3-5 minutes.

Peel the tomatoes: make a cut, dip in boiling water for 5-7 seconds. Finely chop, add to vegetables along with vinegar and simmer for 1 minute. Next, pour in ¼ cup of water, salt and pepper to taste and add chopped basil leaves. Bring the dish to a boil, cover with a lid and leave on low heat for 5 minutes. The vegetables should become soft and the sauce thick. Bon appetit!

Simple ratatouille recipe

An excellent dish of vegetables, suitable as a side dish for meat or as an independent dish. Vegetables should be in our diet; they contain many vitamins and microelements. Nowadays proper nutrition is becoming more and more fashionable, and ratatouille is one of them.

Ingredients:

• Zucchini - 60 g
• Eggplant – 60 g
• Pumpkin – 40 g
• Carrots – 25 g
• Celery root - 40 g
• Cauliflower – 60 g
• Salt - to taste
• Ground black pepper - to taste
• Parsley - to taste
• Vegetable oil - for frying

Preparation:

1. Cut vegetables into cubes.

2. Heat the oil in a frying pan or saucepan and lightly fry the carrots.

Carrots take longer to be fully cooked, so fry them first.

3. Add the rest of the vegetables and fry on low heat.

4. Add cauliflower to the fried vegetable mixture, cover and simmer for 10-15 minutes.

5. Finally, add the spices.

Garnish the finished dish with parsley leaves. Bon appetit!

Ratatouille recipe with minced meat

Ratatouille with minced meat in the oven ingredients:

• Minced meat 300-400g
• Zucchini or zucchini 1-2 pcs.
• Tomatoes 2 pcs.
• Eggplants 2 pcs.
• Parsley and basil
• Salt, hot pepper, garlic

For the sauce:

• Tomato 4 pcs.
• Onion 1 pc.
• Bell pepper 1 pc.
• Olive oil 1-2 tbsp.
• Salt, sugar to taste
• Garlic
• Ground black pepper
• Parsley, dill greens

Cooking method:

Prepare the sauce. Heat olive oil in a deep frying pan and add chopped onions. Add diced peppers and chopped garlic. Remove the skins from the tomatoes, chop finely and add to the pan. Salt, pepper, add sugar and chopped parsley. Simmer over medium heat for 15-20 minutes.

Now vegetables and minced meat. Cut the eggplants into rings, add salt and leave for 20 minutes. Then rinse off the brine and dry. Cut tomatoes and zucchini into rings of the same size. Salt the minced meat (add crackers or soaked white bread).

Pour half the sauce into the bottom of the baking dish. Arrange vegetables, alternating tomatoes, eggplant, zucchini, etc. Place minced meat between vegetables. The form should be high, because There will be a lot of juice during cooking.

Finely chop parsley, basil, garlic and hot pepper. Salt the dish, add herbs and pour oil. Cover with foil. Bake for 1 hour at 200 degrees. At the end, you can remove the foil and finish cooking without it, serving with the remaining sauce.

Vegetable ratatouille - step-by-step recipe

I found this recipe on the Internet, where it was written that it belongs to chef Annette Tech from a restaurant in Languedoc. To my deepest regret, I didn’t find any information about it, but I liked the recipe. Therefore, I share it with great pleasure.

We will need (for 6 servings):

• eggplant – 2 pcs.
• zucchini – 6 pcs.
• bell peppers of three colors – 3 pcs (one at a time)
• tomatoes – 1 kg
• onions – 2 pcs.
• garlic – 3 cloves
• olive oil for frying
• fresh thyme – 4 sprigs
• bay leaf – 3 pcs.
• raspberry vinegar - 1 tbsp. spoon (I used regular 9%)
• parsley – 4-5 sprigs
• juice of half a lemon
• sugar – 0.5 tsp

Preparation:

1. Peel the onion and cut into cubes.

2. Make a cross-shaped cut on the tomatoes and scald them with boiling water. Then drain the water and remove the skins from the tomatoes. Then cut them into cubes.

3. Grease a baking sheet with olive oil and place the washed and dried peppers on it. Bake for 10 minutes at 175 degrees. Then put them in a plastic bag, tie them and leave for 20 minutes.

When the peppers have cooled, remove the stem, seeds and cut into cubes.

4. Cut the eggplants and zucchini into cubes. Sauté each vegetable in a frying pan separately, adding a little olive oil. And also add salt and pepper separately to taste.

While frying, pour lemon juice over the eggplants.

Add sugar to tomatoes. Put them out last.

5. Heat olive oil in a saucepan, just a little. The fire should be small. Add fried onions, zucchini and eggplants, add bell peppers and mix gently.

6. Increase heat and simmer for 10 minutes, stirring continuously. Then add chopped garlic, and after 3-4 minutes add salt if necessary.

7. Season the ratatouille with stewed tomatoes. Add finely chopped parsley, thyme and bay leaf.

8. Pour in vinegar. Stir and leave to simmer, covered with a lid, for 30-40 minutes.

The finished dish can be served both hot and cold. And also as a separate dish or as a side dish.

I think that now everyone will be able to cook the ratatouille they want. All the recipes are quite easy to prepare and anyone can make them. And I think even those who have never cooked anything at all.

And in conclusion, I want to say a few more words about this wonderful Provençal dish, so to speak - to sum it up.

Recipe with potatoes

Ratatouille in the oven with potatoes ingredients:

• Zucchini 2 pcs.
• Eggplant 2 pcs.
• Tomato 3 pcs.
• Potatoes 3 pcs.
• Sweet pepper 2 pcs.
• Tomato sauce 4 tbsp.
• Greens, salt to taste.

Cooking method :

Wash the vegetables and cut into rings. Grease a baking dish with vegetable oil, place tomato sauce on the bottom (you can use homemade adjika). Place the vegetables in the form, alternating them as you like, add salt and sprinkle with herbs. Cover with parchment or foil. Bake for 45-60 minutes at 180 degrees.

Video on how to make ratatouille from zucchini, eggplant and tomatoes

This recipe is a little similar to the first option. It's just that the sauce is slightly different. In this video you can see all the nuances of preparing this vegetarian dish.

Ingredients:

• Eggplants - 2 pcs.
• Zucchini - 1 pc.
• Tomato - 4 pcs.

For the sauce:

• Onion - 1 pc.
• Sweet pepper - 2-3 pcs.
• Tomatoes - 3 pcs.
• Salt - 0.5 teaspoon
• Sugar - 2 teaspoons
• Herbes de Provence - 1 teaspoon
• Garlic - 3-4 cloves

After watching this video recipe, you should now have no doubts or incomprehensible moments. Prepare this delicious dish from available vegetables and delight your family.

Ratatouille recipe with cheese in the oven

Classic ratatouille in the oven with cheese ingredients:

• Eggplant 1 pc.
• Zucchini 1 pc.
• Bell pepper 1 pc.
• Tomato 1-2 pcs.
• Soft cheese (mozzarella, suluguni or feta cheese) 150 g
• Olive oil 30 ml
• Garlic 2 cloves
• Dried thyme 2-3 sprigs
• Salt to taste

Wash all vegetables, cut into rings of equal thickness. Remove stems, seeds and membranes from the pepper. In a bowl, mix olive oil and garlic crushed through a press. Grease a baking dish with oil and garlic and place vegetables there, alternating them with each other. Season well with butter, salt and add thyme sprigs. Preheat the oven to 180 degrees, put the vegetables there and bake for 20 minutes. Then remove the pan from the oven. Grate the cheese on a fine grater and sprinkle it over the vegetables. Bake everything in the oven for another 3 minutes. Before serving, remove the thyme sprigs. Bon appetit!

Cooking delicious ratatouille

A wide variety of ingredients makes for a very rich dish. And most importantly, it can be prepared for a large family, arm yourself with a deep saucepan and start creating. It's not difficult at all.

Ingredients:

• Eggplant – 700 g
• Onions – 2-3 pcs.
• Carrots – 2-3 pcs.
• Bell pepper – 2 pcs.
• Celery – 3 stalks
• Tomato paste – 3 tbsp. spoons
• Sea salt - to taste
• Sugar - to taste
• Mixed peppers - to taste
• Vinegar 5% – 1 tbsp. spoon
• Chili pepper – 1-2 pcs
• Garlic – 3-4 cloves
• Vegetable oil - for frying

Preparation:

1. Peel and chop the onion and carrots. Heat vegetable oil in a saucepan and fry the vegetables.

2. After a while, add the diced sweet pepper and mix.

3. Add the diced eggplant and fry the vegetables for 10 minutes over moderate heat.

4. Chop the celery and place in a saucepan. Simmer the vegetables with the lid closed for 20 minutes.

5. Peel the chili peppers and remove the husks from the garlic. Chop and add to stewed vegetables.

6. Add tomato paste, salt, spices, stir. Simmer over low heat for about 5 minutes.

7. Turn off the stove and let the ratatouille sit for 10-15 minutes.

Bon appetit, eat with pleasure!

Ratatouille recipe with mushrooms

Ratatouille with mushrooms ingredients

In various quantities: eggplant, zucchini, sweet peppers, tomatoes, onions, leeks, garlic, hot peppers, mushrooms.

Salt, pepper, rosemary, olive and sunflower oil for frying.

Cooking method:

Cut the eggplant into slices and fry on each side for 1 minute. Place on a plate and season with salt. In the same frying pan, lightly fry the coarsely chopped mushrooms and place on another plate. Cut the remaining vegetables - zucchini, onion, tomato, bell pepper - into slices or slices and place vertically in the pan, alternating with each other. Between them, place fried eggplant slices, whole garlic cloves, coarsely chopped leeks and finely chopped chili peppers. Place mushrooms on top, salt and pepper, pour olive oil, and place a few sprigs of rosemary or sage around the edges. Preheat the oven to 180 degrees. Cover the dish with foil, place in the oven and bake for 30 minutes. Then remove the foil and cook for another 10-15 minutes.