Provencal Ratatouille with Cheese
Provencal ratatouille with cheese – a recipe for one of the varieties of French ratatouille. Usually ratatouille is cooked with the addition of zucchini, sweet pepper. This recipe came to France thanks to the Bohemians, and sometimes this dish is called "Bohemian eggplant". Many Provence people consider this variant of ratatoyue more delicious.
Provencal ratatouille with cheese ingredients
Provencal ratatouille with cheese recipe
To cook a French cuisine recipe, Provencal ratatouille with cheese, wash the eggplants, cut the skin and cut into circles approximately 1.5 cm thick. Fry the chopped eggplants in heated olive oil on both sides, and then transfer to a napkin, season with salt and pepper.
In the pan in which the eggplants were fried, leave about 3 tablespoons of oil and fry finely chopped onions in it. Remove the skin from the tomatoes, chop finely and add to the onion. Then add crushed garlic, finely chopped parsley, thyme leaves, salt, pepper and bay leaf. Mix everything well and simmer over high heat for 10 minutes.
After the time has elapsed, reduce the heat to medium, put the eggplants, cover and simmer for another 10 minutes.
Spread a baking dish with butter, put the prepared vegetables into it, smooth, sprinkle evenly with grated cheese on top, spread the butter cut into pieces and place in the oven for baking. Bake provencal ratatuy with cheese at 250°C (480°F) 15-20 minutes until the cheese is golden brown.