How to cook ratatouille according to a step-by-step recipe with photos

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Updated: Vika Vasilenko

06/13/2017 Cooking time: 1 hour 30 minutes

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This recipe became especially popular after the release of the cartoon of the same name. And I suggest trying the classic version of the dish with Provençal herbs, garlic and olive oil. See the recipe!

Recipe 1: ratatouille in the oven with zucchini and eggplant

Ratatouille is a famous French dish that is prepared from fresh vegetables with the addition of aromatic Provençal herbs, olive oil and meaty tomato sauce. Provence, a region in France, is considered the birthplace of the dish. Ratatouille is very popular in Nice, where it is served in almost all restaurants and cafes. Today, ratatouille is considered one of the most sought-after vegetable dishes around the world.

700 g zucchini;
700 g eggplant;
200 g sweet pepper;
1 kg of sweet tomatoes;
400 g onions;
2-3 medium cloves of garlic;
a ring of hot red pepper;
olive oil;
2-3 tbsp. Sahara;
several sprigs of parsley;
2-3 sprigs of basil;
fresh or dried thyme;
salt, pepper to taste.

We wash the eggplants, remove the stems, and cut them into rings of approximately the same thickness, approximately 3 mm. If the vegetables are old, the skin will be very tough and will need to be removed. This will not affect the taste of the dish at all, except perhaps on the appearance.

Place in a deep bowl, add salt and stir. Many people skip this point, which is found in almost every eggplant recipe, and in vain. Eggplants mixed with salt release juice, which removes the bitterness, and the vegetables themselves become softer and more pleasant to taste.

While the little blue ones undergo the necessary procedure, we can move on to other vegetables. Peel and chop the onion.

Simmer it in a saucepan, a thick-bottomed pan with a non-stick coating, or in a frying pan in a small amount of olive oil.

The heat should be minimal, no need to fry. The onion needs to become transparent.

For the sauce, choose 1 of the ugliest tomatoes. We make cuts on top of it and place the tomato in a deep bowl (described in detail in the recipe for ratatouille in a frying pan). Pour boiling water over it, let stand for 5-10 minutes and drain the water. Peel off the skin and chop the tomato pulp as desired.

Add to the onion, mix.

Peel the bell pepper from seeds, rinse, and cut into small cubes. Add to vegetables for sauce.

Salt, pepper, add hot pepper.

Mix thoroughly and simmer over low heat under a closed lid until the vegetables are soft.

At this time, chop fresh herbs: parsley, basil and thyme.

As you can see in the photo, the vegetable mass for the sauce has noticeably boiled down, and the vegetables themselves have released their juice and become very soft.

Puree the resulting mixture using a blender.

Since a lot of tomatoes are used to prepare the French dish, ratatouille when baked in the oven turns out to be sour. And sugar, which we will add to the sauce to taste, will help level out tomato acid.

Remove the sauce from the heat, add the herbs and mix thoroughly. Taste and add more sugar if necessary. The sauce should be a little sweeter, since the dish will also contain tomatoes, the acidity of which also needs to be removed.

The sauce is ready. Place about half in a baking dish.

The eggplant rings have released their juice. Drain it, rinse thoroughly and squeeze out the eggplants.

Cut the zucchini into the same thin rings. If the fruits are young, we use them together with the peel, which contains many vitamins.

We also cut the tomatoes into thin rings. Use fruits that are fleshy and dense to prevent them from falling apart.

Place sliced vegetable rings one by one on the vegetable bed, as the classic recipe with photo calls for. Even in its raw form, ratatouille looks very beautiful. Drizzle extra virgin olive oil on top and add salt and pepper.

Wrap in foil or cover the baking dish with a tight-fitting lid. Vegetables should simmer in the oven in their own juice. Bake in an oven preheated to 180 degrees for an hour and a half.

Afterwards we remove the foil.

Add garlic to the second half of the sauce and stir.

Spread with ratatouille sauce.

Return to the oven and bake for another 10 minutes, without covering.

Classic ratatouille is ready in the oven. Most often it serves as an independent dish, but, in addition, it perfectly complements meat and fish. And if you serve a dish with aromatic baked eggplants, tomatoes and zucchini in a fresh baguette sauce, you will be able to experience the real flavors of France. Bon appetit!

Recipe 2, classic: ratatouille in foil in the oven

I suggest you prepare ratatouille according to the classic recipe. Eggplants are added to modern ratatouille, but my family doesn’t really like them, so I always return to the original recipe for this French dish - tomatoes, zucchini, bell peppers, onions and garlic.

Tomatoes (small) - 5 pcs.
Zucchini (medium) - 1 pc.
Bell pepper - 1 pc.
Onions, young - 2 small + 1 medium
Garlic - 5-6 cloves
Olive oil - 8-9 tbsp. spoons
Provençal herbs - 1 teaspoon
Fresh dill - 5-6 sprigs
Fresh parsley - 5-6 sprigs
Salt - to taste
Ground black pepper - to taste

Prepare ingredients for ratatouille. I advise you to take the most beautiful and fresh vegetables, then ratatouille will make you very happy!

Bell pepper, 2 tomatoes, 2 small young onions, washed and finely chopped.

Fry the chopped vegetables for the sauce in a frying pan with olive oil (3 tablespoons) over high heat. Then simmer the sauce over low heat, covered, for 10 minutes, add salt and pepper. Stir vegetables periodically.

If there is no suitable form for baking vegetables, you can make one from foil. Pour the prepared vegetable sauce into the bottom of the mold. If desired, the sauce can be lightly pureed in a blender (which is what I did).

Wash the zucchini, onion and 3 tomatoes and cut into slices.

Peel and chop the garlic (using a fine grater or garlic press). Wash the greens and chop finely.

Pour olive oil into a separate bowl. Send garlic, herbs, Provençal herbs, salt, pepper there. Mix the dressing well.

Preheat the oven to 180 degrees. Place the vegetable slices overlapping the sauce, alternating zucchini, tomatoes and onions. Drizzle dressing on top.

Cover the top of the ratatouille with foil. Bake vegetables in a preheated oven for about 40 minutes. Then turn off the heat and let the dish “cook” in the cooling oven for 10 minutes.

Remove the foil from the finished dish and let the baked vegetables cool slightly. Ratatouille can be served as a side dish or as an independent dish.

Bon appetit!

Recipe 3: ratatouille with cheese in the oven (step-by-step photos)

Today we bring to your attention the world famous dish - ratatouille. The recipe with step-by-step photos in the oven with cheese turns out to be the most delicious, so that’s what we’ll be preparing. It won’t be the same without cheese, but the golden-brown vegetables covered in a golden baked crust and soaked in a wonderful vegetable sauce are incomparable. Ratatouille is a dish in itself, especially loved by people who watch their diet. The composition of seasonal vegetables in this dish is rich, and oddly enough, they all harmonize perfectly with each other. You can take any cheese - hard, Adyghe, suluguni, mozzarella. Ratatouille is served at the table both cold and warm; a man can add meat steak or shish kebab to the dish.

eggplants – 1 pc.,
zucchini – 1 pc.,
tomatoes – 8 pcs.,
sweet pepper – 1 pc.,
garlic – 2 cloves,
vegetable oil – 30 ml.,
onion – 1 pc.,
hard cheese – 100 gr.,
salt, pepper - to taste,
sugar – ½ tbsp.

Heat the vegetable oil on the stove, throw in the chopped onion, and sauté for three minutes.

Meanwhile, quickly make the base for the sauce - wash and peel the tomatoes, peppers and garlic. Chop the vegetables as desired and place in a blender bowl. Grind the vegetables on high power until smooth.

Transfer the tomato-pepper mixture into the frying pan with the onion sauté, simmer for 5-7 minutes, add sugar, salt and ground pepper during the process. Take a sample and add pepper or chili sauce to the sauce if desired. Also, if you want, you can grind the sauce through a sieve.

Cut eggplants, zucchini and tomatoes into slices. Eggplants are now sold in such varieties that there is not even approximately any bitterness in them. But if you don’t trust it, sprinkle the eggplants with a couple of pinches of salt for ten minutes. Afterwards, the eggplants need to be washed.

Lightly oil a heatproof dish and then pour in the tomato sauce. Place vegetables on top of the sauce, alternating them with each other - zucchini, eggplant, tomato, etc.

Season the vegetables with a pinch of salt and pepper and cover with shavings of hard cheese. Bake at 180 degrees for 25 minutes. Then serve the ratatouille to the table.

Bon appetit!

Other preparation and filling options

Traditionally, this dish is prepared purely from vegetables, but if desired, you can add sausage or boiled meat. The result will not be the usual vegetable stew with meat, but something more refined. By the way, vegetable stew with minced meat is made using the same principle.
You can cut zucchini, tomatoes and eggplants not only into circles, but also into cubes. In this case, the food will need to be cooked longer and the taste will be less pronounced.
Typically, cooks use Provençal herbs for dishes , but you can experiment with Italian, Greek, or create your own mixture.

Ratatouille is a great “summer” option for busy housewives who are watching their figure. However, both men and children enjoy it with pleasure. Do you like this dish? Share in the comments the secrets of its preparation that French chefs never dreamed of!

Recipe 4: ratatouille in the oven in vegetable filling

In the summer and autumn seasons, we have the opportunity to get our fill of a variety of fruits, berries, herbs and vegetables. Store shelves bend under the weight of various bright and beautiful products. This is the time when we can create, try, combine, add different sauces and seasonings to vegetables. We can eat them fresh, and also make various stews, vegetable casseroles, sautés and much more.

One such dish is ratatouille. This classic Provençal dish was originally made with zucchini, zucchini, tomatoes, peppers, onions and garlic. Later they began to add eggplants, Provençal herbs, cheese, meat and various spices to it. In ancient times, ratatouille was considered the food of poor peasants, who had the opportunity to cook it in the summer (when vegetables ripened in their gardens).

Now this dish has gained worldwide popularity and in almost every restaurant or cafe you can taste baked vegetables.

Try preparing this unusual and hearty ratatouille with Adyghe cheese in vegetable filling.

Eggplant 2 pcs.
Garlic cloves 2–3 pcs.
Zucchini 2 pcs.
Provencal herbs
Tomato 2 pcs.
Bell pepper 1 pc.
Adyghe cheese 150 g
Vegetable oil 50 ml
Red onion 1 pc.
Salt

Grab fresh, seasonal, flavorful vegetables.

Peel and chop 1 tomato, pepper and onion so that it is convenient to chop with a blender.

Grind 1 tomato, pepper and onion in a blender, add 1 teaspoon of Provençal herbs to the mixture.

½ tsp. salt.

Vegetable oil.

Cut the eggplants and zucchini into rings (1 cm in diameter). Salt the eggplants and leave for 10-15 minutes. (so that they release juice).

Chop tomatoes and Adyghe cheese into strips.

Pour the tomato sauce into the baking dish.

Place vegetables and cheese in the mold one by one, salt them and pour vegetable oil over them.

Cover the baking dish with foil and place in the oven. Cook for 35-40 minutes.

Once the vegetables are soft, remove the foil and leave them in the oven for another 20 minutes.

Serve ratatouille with flatbreads or cereal breads.

How and with what to serve the dish

In the summer heat, such a dish can easily stand alone, like, for example, a vegetable stew with potatoes and cabbage. For avid meat eaters, you can offer sausages, baked meat, steak, which goes well with baked vegetables.
An excellent combination of ratatouille will be made with rice or boiled peas . You can complement the vegetable dish with French cheeses.
For drinks, serve light young wines and lemonade.

Recipe 5, step by step: ratatouille with potatoes in the oven

Ratatouille with potatoes is one of the most common options for preparing a classic French dish. The more components there are in ratatouille, the more independent it will be. This dish is perfect as a hearty side dish for meat or fish.

The highlight of the dish will be the tart, thick sauce with herbs in which our vegetables will be baked. Provencal herbs are an integral part of any classic ratatouille: they are the ones who make the taste of vegetables original and rich. If you wish, you can diversify your ratatouille with potatoes and other spices and seasonings: you can make it more spicy or, conversely, sweeter.

The principle of preparing any ratatouille is as follows: zucchini, eggplant, tomatoes and other vegetable components are cut into thin identical rings, and then baked together in the oven accompanied by the aforementioned tomato sauce with spices.

You will find a step-by-step recipe for preparing tender vegetables with photos below, from which you will learn about the best way to bake ratatouille with potatoes at home.

zucchini - 1 piece
eggplant - 1 piece
tomato - 2 pcs
potatoes - 2 pcs
hard cheese - 100 gr
tomato sauce - 200 gr
olive oil - 5-6 tbsp.
Provençal herbs - to taste
ground black pepper - to taste.

Let's prepare all the necessary ingredients to prepare a delicious and very simple ratatouille with potatoes, zucchini and eggplant.

Let's prepare all the vegetables for further cooking. Wash the tomatoes and cut into thin rings. We will also cut the eggplant and zucchini. First peel the potatoes and only then cut them into thin rings to match the rest of the vegetables.

You can make your own tomato sauce or buy it ready-made. Add 3 tablespoons of olive oil to the chopped tomatoes, salt and pepper to taste, and add aromatic dried Provençal herbs if desired. Pour the sauce into the ratatouille baking dish.

Place each ring of vegetables one by one in the mold as shown in the photo. Alternate eggplants, zucchini, tomatoes and potatoes.

Pour the remaining olive oil over the vegetables, salt, pepper, and sprinkle with seasonings.

Preheat the oven to 160 degrees, place the pan with vegetables in it and bake for 40 minutes until cooked: the vegetables should become soft, but should not lose their shape.

Place portions of cooked ratatouille with potatoes on a plate.

Immediately pour the sauce from the mold over the vegetables.

Sprinkle the finished dish with grated cheese on top and serve only hot. Ratatouille with potatoes, baked in the oven, ready!

How to decorate a dish

Like any vegetable stew made from eggplant and other vegetables, this dish can be generously sprinkled with chopped herbs. Parsley, dill will do, you can take a little thyme.
If desired, pour the sauce over the ratatouille, but be careful not to “hide” the beautifully arranged vegetables.
Try serving the dish in portions, making patterns of pomegranate sauce on each plate.
If you are serving the dish in a baking dish, you can place slices of mozzarella or other cheese around the edges of the ratatouille.

Recipe 6: Ratatouille with minced meat, cooked in the oven

pork 300 g
chicken breast 200 g
1 pc onion - for minced meat, 1 pc - for filling
eggplant 1 piece
zucchini or zucchini 1 piece
champignon mushrooms 200 g
bell pepper 2 pcs
garlic 2 teeth
green peas 50 g
odorless vegetable oil to taste
salt to taste
water 70 ml
dried Italian herbs to taste
dried basil to taste
ground black pepper to taste
red hot pepper to taste
ground cilantro to taste
fresh cilantro to taste
sugar 1 tsp.
tomato puree 300 g
carrots 1 piece

We prepare minced meat from pork, breast and onion. Add salt and spices to it

Cut the eggplant into thin slices, add salt and leave for 30 minutes

Cut the sides of the bell pepper into slices. Then we cut the sides into two parts crosswise. We will need bell pepper trimmings for filling.

Preparing the filling. In vegetable oil, fry finely chopped carrots and onions until soft. Add mashed tomatoes (I use ready-made ones), water, chopped bell pepper, sugar. Add salt and spices to taste. Let it simmer for a couple of minutes. Add finely chopped garlic. Turn it off.

Cut the mushrooms into slices.

We also cut the zucchini into thin slices.

Place most of the filling on the bottom of the mold.

Add vegetables. Place minced meat on the eggplant in the form of a cutlet. Then add a slice of zucchini, then a slice of champignon, then a slice of bell pepper, etc. It is advisable to place the vegetables in the mold at a slight angle (I have a 30x20 cm mold. It turned out to be too small for this amount of ingredients). Add salt. The main thing is not to overdo it and remember that the filling and minced meat are already salted, and so are the eggplants.

I added some young green pea pods on top.

Spread the rest of the filling and sprinkle with spices. A mixture of Italian herbs and basil come in very handy here.

Bake at 180 degrees until done. Since my vegetables and meat were packed very tightly, it took 2 hours. If you take a larger form, it will take less time. And take the form higher, because... there will be a lot of juice. I poured the juice over the top several times to prevent it from drying out. We place our ratatouille a la ratatouille on a dish, generously pouring the juice over it, and sprinkle with fresh cilantro.

It turned out simply divine! Bon appetit!

Recipe 7: how to cook ratatouille in the oven (with photo)

Ratatouille is a vegetable dish that gained popularity after the release of the cartoon of the same name. The main ingredients of the recipe are eggplants, fresh tomatoes and zucchini. Vegetables are cooked in tomato sauce, thanks to which they soften and are saturated with juice and aroma.

The popular cartoon shows the author's serving of ratatouille, in which the ingredients are cut into identical circles and laid out in a circle. Today we will reproduce this serving method and cook the acclaimed vegetable ratatouille in the oven - a recipe with photos will make our task easier step by step!

eggplants - 2 pcs.;
zucchini - 1-2 pcs.;
fresh tomatoes - 3-4 pcs.;
garlic - 2-3 cloves;
vegetable oil - 5 tbsp. spoon;
mixture of herbs (basil, thyme, etc.) - 1/2 teaspoon;
fresh parsley - to taste;
salt, pepper - to taste.

For the sauce:

fresh tomatoes - 0.5 kg;
onion - 1 pc.;
bell pepper - 2 pcs.;
chili pepper (optional) - ½ piece;
vegetable oil - 1-2 tbsp. spoons;
salt, pepper - to taste.

Let's start with the ratatouille sauce. After cutting off the stalks, as well as cleaning all the seeds and removing the soft partitions, we place the bell peppers in the oven. Maintain at a temperature of 220 degrees for about 30 minutes. When the vegetable skin begins to darken, remove the pan from the oven.

Immediately place the hot peppers in a plastic bag to steam and soften.

Peel the tomatoes. To do this, make cuts in the peel, pour boiling water over the tomatoes and leave for 5 minutes, then rinse with cold water. After such actions, the softened skin will come off very easily.

Peeled tomatoes, cutting out the stalk, chop into small cubes.

In a saucepan or small ladle, adding 1-2 tablespoons of vegetable oil, sauté finely chopped onion until soft. Next, add tomatoes and, if desired, chopped hot chili. Simmer everything together for about 10 minutes.

Finely chop the cooled sweet peppers and add them to the tomato mixture. Sprinkle the vegetable mixture with salt and add chopped parsley. To enhance the flavor, you can add a spoonful of tomato paste or ketchup to the sauce, but this is not necessary. Continue keeping the mixture on the fire for another 5 minutes.

Zucchini, eggplants and tomatoes, washed and dried, cut into thin slices. To get rid of bitterness, sprinkle chopped eggplants with salt and leave for 10 minutes, then rinse.

Spread the prepared sauce in an even layer in a round heat-resistant dish. On top, alternating, place sliced vegetables in a circle. Lightly sprinkle with salt/pepper.

Separately combine vegetable oil (5 tablespoons), finely chopped garlic and a mixture of herbs. Stir.

Lubricate the assorted vegetables with aromatic oil. Covering with a sheet of foil, place the pan in a hot oven. Bake for about an hour, maintaining the temperature at 180 degrees.

Then remove the sheet of foil and brown the vegetables for 30 minutes. After removing from the oven, add fresh herbs to the ratatouille.

Serve the vegetables warm along with the tomato sauce in which they were cooked.

Ratatouille is ready in the oven! Let's start tasting the popular dish. Bon appetit!

Vegetable ratatouille with champignons

Another version of the ratatouille dish is prepared from vegetables with champignons.

2 bell peppers;
5 tomatoes (fresh or canned in their own juice);
1 onion;
2 eggplants;
1 zucchini;
3 cloves of garlic;
5 tablespoons of vegetable oil;
5 large champignons;
salt, dry Provençal herbs to taste.

Preheat the oven to 220 degrees. Place the peppers on a baking sheet and bake, turning them from side to side until dark marks appear on the skin. Take out the baked peppers, put them in a bowl and cover with a lid.

Recipe 8: ratatouille in the oven at home

In today’s article I’ll tell you how to cook classic ratatouille: a recipe with vegetables in the oven.

The classic version of the dish became popular after the release of the cartoon of the same name. This French vegetable dish is very healthy and light. Its beautiful presentation will ensure an amazing table.

Eggplant – 1 pc.
Tomato – 3 pcs.
Zucchini – 1 pc.
Garlic – 2 teeth
Olive oil – 2 tbsp. spoons
Salt - to taste
Pepper - to taste
Provençal herbs – 2 tbsp. spoons
Tomato paste – 2 tbsp. spoons
Water – ¾ cup

To make oven-baked vegetables tasty, you need to buy high-quality products, fresh and aromatic.

This dish is more suitable for the summer season, when local vegetables ripen. I carefully wash the eggplant, small zucchini and tomatoes purchased from trusted sellers under running water.

I cut all products into thin, even circles. I'll start with zucchini, it's best to cook with young zucchini, it is more tender and does not need to be peeled and seeds removed.

I do the same with the eggplant, without peeling it, I cut it into thin circles. A ceramic knife is ideal for cutting, as it allows you to cut very thinly.

In order not to lose juice from tomatoes when cutting, I cut them not along the axis as usual, but perpendicular to it. With a fragrant and rich tomato, Ratatouille turns out brighter.

Now I put the slices in a baking dish. For this I use a round glass bowl with a lid. I make a circle laid out like a domino, with vegetables stacked one at a time. First a circle of zucchini, then a tomato, then an eggplant, then another zucchini and so on. I also fill in the middle and remove any gaps so that the vegetables lie tightly.

Now I’m preparing the sauce for pouring: it contains a mixture of Provençal herbs seasonings. You can buy it ready-made or make it yourself if you have a set of the necessary dried herbs. It requires mixing mint, basil, marjoram, sage, oregano, thyme, rosemary, savory.

Add tomato paste to hot water and stir it well.

Pour Provençal herbs, salt and pepper into the same glass.

I proceed with garlic as follows: peel it and squeeze it into a glass using a special press. Garlic gives the dish a spicy and appetizing aroma. I mix everything.

Pour clarified olive oil into a glass. I buy it of high quality to retain all the nutrients and vitamins.

I pour the resulting sauce over the ingredients. It is he who brings the zest and spirit of France to the dish.

I cover the mold with a lid. If you don't have a baking dish with a lid, you can cover it with regular foil.

I preheat the oven to 200 degrees and put the pan in it for an hour. After this time, I remove the lid and leave it in the oven for another 10 minutes. After this time, Ratatouille is ready to serve. Bon appetit!

Recipe 9: ratatouille with eggplants and zucchini in the oven

Ratatouille is a wonderful vegetable French dish that is completely simple to prepare. Initially, ratatouille was prepared without eggplant and it was a common dish for poor peasants. The modern version of ratatouille includes eggplants, zucchini, tomatoes, peppers and, of course, Provencal herbs - they give the dish a unique aroma and taste. The cutting and shaping of this dish is interesting. Be sure to try it.

zucchini 1 pc.
eggplant 1 pc.
onion 1 pc.
bell pepper 1 pc.
tomato 2 pcs.
tomato juice 1 cup.
garlic 3 teeth
salt to taste
Provençal herbs 2 tsp.
vegetable oil 30 g
ground black pepper to taste

Finely chop the onion and fry in vegetable oil until light golden. Add finely chopped bell pepper and fry with onion for 3-4 minutes.

Chop one tomato and place in a blender bowl along with two cloves of garlic.

Grind everything into puree.

Add tomato puree to onions and peppers.

Pour in tomato juice, add Provençal herbs, stir. Also, add salt to taste and a little pepper. Heat the sauce over low heat for 3-4 minutes and set aside.

Cut the zucchini and eggplant into thin slices.

Cut the remaining tomato into half circles, if the tomato is not too large - into circles.

Pour the tomato sauce into a heatproof saucepan or baking dish. Alternating vegetables with each other, place them tightly in a circle in the sauce.

Cover the pan with foil and bake in the oven at 200 degrees for about 40 minutes. Sprinkle chopped garlic on top of the finished ratatouille and serve warm or chilled. Bon appetit.

Tips and tricks

Fans of vegetable stew with zucchini and other dishes with this vegetable should remember that it actively releases juice. Never salt it before heat treatment.
But eggplants, on the contrary, “love” salt. It is better to leave them with salt for a quarter of an hour - this will remove the bitter aftertaste.
If desired, remove the skin from the bell pepper. To do this, you can bake it in the oven.
Tomato juice can be replaced with crushed tomatoes , from which the peel has been removed.
To avoid shedding tears over the onion, rinse the vegetable and knife in cold water.

Recipe 10: French ratatouille in the oven (step by step)

The history of eggplant ratatouille originates in Provence and has its roots in French cuisine. It is served hot as a separate dish. For those who like a spicier taste, I recommend adding hot red pepper. I will tell you all the intricacies of preparing the most delicious autumn eggplant ratatouille in this simple recipe with step-by-step photos.

2 large eggplants;
1 medium sized onion;
2 cloves of garlic;
1 teaspoon 6% balsamic vinegar;
2 tomatoes;
500 grams of Suluguni cheese
1/3 teaspoon of Provençal herbs;
1/3 teaspoon of dry basil;
a small pinch of salt;
1 pinch of pepper;
parsley.

Chop the onion into small pieces, pour in balsamic vinegar and let it marinate.

We cut off the stem of the eggplants, cut them into a fan, that is, into strips, not reaching the thin end a couple of centimeters (see photo).

Cut the tomatoes into two halves. Cut each half into half rings. Simply cut the cheese into slices.

Grease a heat-resistant dish with a thick bottom with olive oil, lay out the onions and sprinkle with basil, put in the eggplants. Rub each layer of eggplant with garlic, which has been pressed through a press. Then, insert tomato half rings between the eggplant strips.

The next step is to insert the pieces of cheese. Season the prepared eggplants with Provençal herbs.

Place the prepared vegetables with cheese in the oven to bake (t-200° 18/20 minutes). Sprinkle the baked dish with chopped herbs. Delicious eggplant ratatouille is ready.

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