Zucchini — 200 g
Eggplant — 200 g
Potato — 200 g
Tomatoes — 400 g
Sweet pepper — 100 g
Onion — 70 g
Olive oil — 60 g
Garlic — 1 clove
Parsley — 2-3 sprigs
Salt, black pepper — to taste
Prepare the necessary ingredients for cooking vegetable ratatouille with potatoes.
Peel the onion from the skin, and remove the tails and seeds from the sweet pepper. Cut vegetables into small cubes.
Fry the onion with sweet pepper until soft for 3-4 minutes in a pan with olive oil (20-25 g).
Take half the norm of tomatoes. Blend the tomatoes in a blender until pureed.
Add tomato puree to skillet with sautéed vegetables, salt and pepper to taste.
Simmer the sauce over low heat for 5-7 minutes. You can cover the pan with a lid.
Rinse the remaining vegetables — zucchini, eggplant and tomatoes. Cut off the tails from the zucchini, cut the zucchini into medium rings.
Also cut the eggplant into rings, sprinkle them with salt, leave to lie down for 3-4 minutes so that the bitter juice comes out.
Cut into circles and tomatoes.
Peeled and washed potatoes cut into thick circles. Use a medium to small size potato to keep the circles neat.
Spread half of the tomato sauce into the bottom of a baking dish.
Arrange zucchini, tomatoes, eggplant and potatoes on top of the sauce in a circle, alternating between them. Put vegetables on edge — as if standing. Lightly salt the vegetables.
Mix remaining olive oil with finely chopped parsley and squeeze 1 clove of garlic in for flavor. Pepper the sauce a little.
Spread the remaining tomato sauce over the vegetables and top with the green sauce.
Bake the ratatouille in the oven at 180°C for about 40-45 minutes until the potatoes are fully cooked and soft.
Such ratatouille with potatoes does not require an additional side dish — it is an independent dish. You can only supplement it with fresh bread or ciabatta. Enjoy your meal!