Ratatouille with Variations

A great zucchini recipe for every taste:

Ratatouille:

1. blanch (scald) tomatoes, rinse, skin, quarter and seed. Drain on kitchen roll. Cut melanzane into 2 cm thick slices. Cut zucchini into 1 cm thick slices. Season melanzane and zucchini slices lightly with salt and lay out side by side on paper towels. Leave to stand for 20 minutes. Quarter peppers, remove seeds and cut into 2-3 cm pieces. Cut onions into thin strips. Finely dice garlic.

2. Heat 8 tbsp. olive oil in a large frying pan (diameter 30-35 cm) and sauté the melanzan slices in it for 1-2 min on each side. Put them on a plate. Then heat 5 tbsp olive oil in the frying pan and fry the zucchini on both sides. Add the zucchini to the melanzane form. Heat 5 tbsp olive oil and sauté the peppers and onions in it, add the tomatoes and chunky tomatoes and sauté briefly. Add garlic, basil and parsley, season lightly with salt and pepper and set aside.

Pour the remaining olive oil into a saucepan. Alternate layers of the melanzane and zucchini slices with the bell pepper and tomato mixture.

4. cover and cook at low temperature for 25-30 minutes. Arrange on shallow plates. Decorate with plucked basil leaves and bring to table with baguette.

Diel Variations:

1. cut white bread lengthwise into 4 1/2 cm narrow slices. Side by side

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