Ratatouille

Reteta este scrisa in limba romana si in limba engleza.

The recipe is written both in English and Romanian.

Versiunea in limba romana:

Ingrediente

· 2 vinete

· 4 rosii

· 2 dovlecei

· 1 ceapa rosie

· 2-3 catei de usturoi

· O conserva de rosii cuburi (sau intregi)

· Ulei de masline

· Sare, piper

· Cimbru proaspat

· Parmezan sau cheddar maturat

Mod de preparare:

1. Spalam vinetele, dovleceii si rosiile

2. Curatam ceapa si usturoiul

3. Folosim o razatoare speciala care taie legumele rondele

4. Dam pe razatoare dovleceii, vinetele, rosiile si ceapa rosie

5. Intr-o tigaie punem continutul conservei de rosii si adaugam o lingura de ulei, sare si piper si frunzulitele de cimbru.

6. Incingem cuptorul la 180C (treapta medie la cele cu gaz).

7. Intr-o vas termorezistent turnam sosul de rosii si nivelam in strat uniform.

8. Peste acest sos asezam in spirala feliile de legume, alternand culorile: o vanata, o ceapa, un dovlecel si o rosie. Continuam sa le aranjam in vas pana cand acoperim tot vasul cu legumele rondele.

9. Condimentam cu sare, piper proaspat macinat si stropim cu a doua lingura de ulei de masline.

10. Acoperim vasul cu un capac

11. Dupa 30-40 de minute scoatem vasul din cuptor si adaugam parmesan si cheddar ras

12. Reintroducem vasul in cuptor pentru inca 10-15 minute. Daca cuptorul are functie grill se porneste si se mai lasa doar 5 minute, cat sa se topeasca si rumeneasca usor bucatelele de branza.

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English version:

Ingredients

• 2 eggplants

• 4 tomatoes

• 2 pumpkins

• 1 red onion

• 2-3 cloves of garlic

• A can of diced (or whole) tomatoes

• Olive oil

• Salt pepper

• Fresh thyme

• Mature Parmesan or cheddar

Method of preparation:

1. Wash the eggplants, zucchinis and tomatoes

2. Peel the onion and garlic

3. Use a special grater to cut the vegetables into rounds

4. Grate zucchini, eggplant, tomatoes and red onions

5. In a pan put the contents of the canned tomatoes and add a tablespoon of oil, salt and pepper and thyme leaves.

6. Preheat the oven to 180C (medium stage for those with gas).

7. In a heat-resistant bowl pour the tomato sauce and level in an even layer.

8. Place the vegetable slices in a spiral over this sauce, alternating the colors: an eggplant, an onion, a zucchini and a tomato. We continue to arrange them in the bowl until we cover the whole bowl with the round vegetables.

9. Season with salt, freshly ground pepper and sprinkle with a second tablespoon of olive oil.

10. Cover the bowl with a lid

11. After 30-40 minutes, take the dish out of the oven and add parmesan and grated cheddar

12. Put the dish back in the oven for another 10-15 minutes. If the oven has a grill function, turn it on and leave it for only 5 minutes, until the cheese pieces melt and brown slightly.