Ratatouille is one of the vegetables classics of French cuisine. When it comes to ratatouille every chef has his secrets for the dish. Alice Fiskind shared with us her version of ratatouille. A simple to make, easy to digest, delectable and fragrant mix of vegetables with tomato souce and spices.
1 medium summer squash (thin slices)
1 medium eggplant sliced
2 tomatoes sliced
1 sweet pepper (chop and bake-oven till soft)
60 gr tomato paste
1 tbsp olive oil (optional)
Slice all vegetables into thin slices. Blend together baked sweet pepper, chopped tomatoes and spices. Pour the sauce into a pan. Layer all the vegetables in the pan. Combine oil, salt and spices and sprinkle over the vegetables (if you won't be using oil, just season with salt and pepper). Put in the oven and cover with foil. Cook for 40 minutes at 175 degrees C, then remove the foil and cook for 20 minutes more, until the vegetables become soft.