Layers of fresh vegetable roundels on a bed of tangy tomato sauce. A popular recipe from the French cuisine.RATATOUILLEIngredients1 medium green zucchini 1 medium yellow zucchini2 medium long brinjals 3 medium tomatoes2 tablespoons olive oil + as required1 tablespoon finely chopped garlic1 large onion, finely chopped1 tablespoon finely chopped celery2 medium carrots, cut into cubes2 sprigs fresh thyme2 tablespoons butter1 cup fresh tomato puree1 medium yellow capsicum1 medium red capsicum4-5 fresh basil leavesSalt to taste1 teaspoon red chilli flakesCrushed black peppercorns to taste1 bay leafMethod1. Heat 2 tablespoons olive oil in a deep non-stick pan. Add garlic and sauté till lightly browned. 2. Add onion, mix and sauté till translucent. Add celery and mix. Add carrots and mix well. 3. Add thyme leaves and butter, mix well and cook for 2 minutes. Add tomato puree, stir and bring to a boil. 4. Add yellow and red capsicum and mix. Add torn basil leaves and mix well. 5. Add salt, chilli flakes, crushed peppercorns and bay leaf, mix well and cook till the vegetables soften. 6. Discard the bay leaf, add some water and blend well. Remove from heat and set aside. 7. Preheat oven to 180º C. 8. Slice green and yellow zucchini and brinjal and soak them in water. Slice tomatoes and set aside. 9. Spread the cooked mixture in a glass baking dish. Top with alternative rows of zucchini, brinjal and tomato slices. Pour some olive oil. 10. Put the dish in the preheated oven and bake for 8-10 minutes. 11. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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