Ratatouille – an amazing stew from Provence that delights with tastes ripe summer vegetables: zucchini, eggplant, tomatoes. Although traditional ratatouille is cooked on the stove, no less tasty make and in the microwave. This method has 2 advantages: you don’t you will need to constantly stand at the stove and for cooking much less oil will be required. Put sliced neat mugs of vegetables, alternating them in color, as this one did in the cartoon “Ratatouille” and simmer according to the instructions in the recipe. The finished ratatouille is delicious and juicy and will delight you and yours guests with its bright view and fragrant aroma of Provence herbs. Nutritional information per serving: (4 total) Calories one 85, total fats 15 g., saturated fats g., proteins 3 g., carbohydrates 14 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 30 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 small eggplant, peeled in strips through one, sliced in circles 0.5 cm thick. (about 170 gr.)
- 1 small zucchini, sliced in circles 0.5 cm thick. (approximately 120 gr.)
- 1 small yellow zucchini, sliced in 0.5 thick circles see (about 120 gr.)
- 2 tomatoes Cream, sliced in circles 0.5 cm thick. (approximately 220 gr.)
- 1 medium onion, sliced 0.5 cm thick.
- 2 cloves, minced garlic
- 3 dried tomatoes in oil, chopped
- 1/4 Art. olive oil
- 1 tsp chopped fresh thyme (about 3 branches)
Recipes with similar ingredients: eggplant, zucchini, zucchini, sun-dried tomatoes, thyme
Recipe preparation:
- In a cake mold with a diameter of 22 cm, suitable for microwave, mix onions, garlic, sun-dried tomatoes, 1 tbsp. l olive oil, 0.5 tsp thyme, 0.5 tsp salt and a little ground black pepper. Cover with wax paper.
- Microwave at high power (100%) until the onion will not become soft and translucent, 7 minutes in a furnace with a capacity of 1100 watts or 10 minutes in a 700-watt oven. (Opening the paper, be careful not to get burned with steam.) If the onion is still damp, microwave again, cover and cook at intervals in 30 seconds.
- While preparing the onions, mix the eggplant and zucchini in a large bowl. and zucchini with 2 tbsp. l the remaining olive oil, 0.5 tsp. thyme, 0.5 tsp salt and a little ground black pepper. Add the mugs of tomatoes and mix gently.
- Arrange mugs of vegetables, alternating them, on top of boiled onions in a form for a pie. Salt a little bit. Cover with wax paper. Microwave at maximum power while vegetables do not become soft, 9 minutes in the oven with a power of 1100 W or 14 minutes in 700 watts furnace.
- If the vegetables are still strong when pierced with a knife, cover and cook at 30 second intervals. Then open the form and cook at maximum power for 3 minutes in a power oven 1100 W or 4 minutes in a 700 W furnace to evaporate excess liquid. Sprinkle the remaining 1 tbsp. l olive oil.
