Remove seeds from peppers and cut into narrow strips. Remove skin from melanzane, cut into quarters lengthwise and dice. Cut zucchini into thick slices. Peel tomatoes and cut into eighths. Fry minced onion and crushed garlic clove in hot oil, add pepper, vegetables, salt and bay leaf seasoning and cook the stew on low heat.
Pour the quantity into a greased ovenproof dish, sprinkle with cheese, put butter flakes on top and bake the dish in the oven until golden brown. Serve with white bread to table form.
Info/History:
Ratatouille is a specialty of Provencal cuisine that clearly shows Spanish and Italian influences. The name simply means “frass”, but of course it can also be translated more genteelly as “vegetable stew” or “eggplant stew”.
Melanzane, as well as tomatoes, cannot be missing when preparing ratatouille. With the other ingredients you can be a little more generous. If the peppers are missing, there is no harm – ratatouille must have existed around Nice long before the discovery of America. The zucchini (zucchinis) don’t have to be there either – a green cucumber will do, or maybe replace the zucchini with a tiny bit of pumpkin flesh.
The seasoning is determined by the garlic. You can also use marjoram, thyme or basil instead (or in addition).
Tip: Since
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