Zucchini and eggplant ratatouille: how to cook in the oven and in a pan

Ratatouille is a popular vegetable dish that can be easily prepared from seasonal vegetables such as eggplant and zucchini, topped with a delicious tomato sauce.

Food blogger Yelyzaveta, known as liza_gotovit, shared a recipe for zucchini and eggplant ratatouille on her Instagram page, as well as two ways to cook the dish: in a frying pan and in the oven.

Ingredients:

• eggplant - 1 pc

• zucchini - 1 pc
• tomatoes - 2 pcs (or canned pilati tomatoes - 400 g)
• white onion or shallots - 3-4 pcs
• red pepper - 1 pc
• Provencal herbs - 1.5 tsp.
• garlic - 3-4 cloves
• olive oil

Cooking method (Option 1 - in a frying pan):

1. First, prepare the vegetables: cut the eggplant and zucchini into slices or quarters, dice the pepper, chop the tomatoes, onions and garlic.

2. Fry the onion and garlic in olive oil until lightly golden brown.

3. Then add zucchini, pepper, eggplant. Fry for a few minutes.

4. Add tomatoes, herbs of Provence, salt and a little sugar. Simmer until the vegetables are tender, about 15-20 minutes. It's ready!

Cooking method (Option 2 - in the oven):

1. First, prepare the vegetables, namely cut them all into slices: zucchini, eggplant, peppers and onions. Put them tightly in a baking dish.

2. Sprinkle the vegetables with salt and Provencal herbs, drizzle with oil.

3. Chop the tomatoes separately and bring to a boil in a saucepan or frying pan. Add the herbs of Provence, salt and sugar. The mass should be thick and homogeneous.

4. Spread the tomato mixture over the vegetables.

5. Bake at 170 degrees for 30-45 minutes.