Ratatouille with potatoes

Ratatouille is a fairly well-known vegetable dish with many variations in preparation and serving. Today we will try to add potatoes to the recipe and play with their layout in the form: the dish will consist of vegetable pyramids. Seasonal garden zucchini and eggplant will come in handy!

1. Calories
   39,72 kcal
2. Protein
   1,21 gram
3. Fat
   0,24 gram
4. Carbohydrates
   7,61 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Zucchini

   ---

   
   1 piece = 300 g
2. Eggplant

   ---

   
   1 piece = 210 g
3. Potato

   ---

   
   2 pcs. = 240 g
4. Tomato

   ---

   
   2 pcs. = 180 g
5. Onions

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   1 piece = 80 g
6. Spices

   ---

   
   to taste
7. Garlic

   ---

   
   to taste
8. Tomato paste

   ---

   
   to taste

Steps:

1. 
   Prepare all ingredients.
2. 
   Wash the vegetables and cut them into rings. Fry the onion until golden brown.
3. 
   Place the first layer of vegetables on the table, for example all the zucchini. Salt and season to taste. Place the second layer of the next vegetable on top of the zucchini, in our case it is eggplant. Also salt it and sprinkle with spices. Each new layer of vegetables that have a neutral taste (potatoes, zucchini, eggplant) will need to be salted.
4. 
   Place the fried onion on the eggplant, potatoes and spices on it and the tomato on top.
5. 
   Next, assemble the vegetables into a baking dish. Stack the pyramids of vegetables one on top of the other and fill the mold with them in a circle. Cut the garlic lengthwise into several slices and insert in random order between layers of vegetables.
6. 
   After you have laid out all the vegetables, pour tomato juice or tomato paste diluted with water into the mold, you can also add adjika. Do not add a lot of liquid: remember that the vegetables will release their water during baking and its level will rise somewhere to the middle of the pan.
7. 
   Cover the pan with foil and place in the oven, preheated to 210-230 degrees, for approximately 40-60 minutes depending on your oven.
8. 
   Check the readiness of the dish with a knife - the vegetables should become soft.
9. 
   Ratatouille can be served either hot or cold, both options are good.