INGREDIENTS
- medium carrots – 4 PCs.
- black pepper – to taste
- a mixture of dry Provencal herbs – 1 tsp
- fresh chopped parsley – a small bunch
- lemon, juice only – 1/2
- medium eggplant – 2 PCs.
- good ketchup – 2 tbsp
- medium celery root – 1 PC.
- olive oil – 3 tbsp
- salt – to taste
- pumpkin seed oil for serving – optional
- white onions – 2 large onions
- the pulp of mashed tomatoes – 1 can (400 g)
- the large garlic – 1-2 cloves
STEP-BY-STEP RECIPE
Celery peeled, cut into 4 pieces, each piece cut into slices thickness of about 0.5 cm. scrape the Carrots, cut into circles with a thickness of 0.5, see the Onion peeled, cut into large feathers. The eggplant cut off the stem remains, then peel, cut into circles with a thickness of 0.5 cm. Garlic peel, crush the garlic press.
Preheat the oven to maximum temperature. Take a small plastic bag, pour into it the olive oil, squeeze the juice of half a lemon, add the garlic, herbes de Provence, 0,5 tsp salt (or to taste) and pepper to taste. Firmly tie the package, then motion blurs to grind its contents.
Place the baking sheet sprinkled with water, covered with parchment. Without mixing, place in the pan the vegetables, trying to place them exactly. Cut package with dressing area, sprinkle the vegetables, spread the filling with a brush. Place the baking sheet with vegetables in the oven, reduce the temperature to 180 °C. Cook for 20 min.
Meanwhile, in a large saucepan heat the tomatoes and ketchup to a boil. When the vegetables are ready, get them out of the oven, carefully transfer to the skillet with the tomato mass. Mix well. Again bring to a boil,
remove from heat, season to taste. Leave the lid on for 5 min.
A bunch of parsley to put on a cutting Board, coarsely chop the leaves
knife (stems are not needed). Spread the Ratatouille on plates, sprinkle with parsley, drizzle with pumpkin oil. Serve with crispy white bread.
