Ratatouille with meat

Ratatouille with meat


  • 0.5 kg of pork
  • 2 small zucchini or eggplant (one of each)
  • 4-5 fresh tomatoes
  • 3-4 bell peppers
  • 1-2 bulbs
  • 2 tablespoons of tomato paste
  • fresh herbs

Method of preparation

  • In sunflower oil, with the addition to taste small amount of butter, fry chopped into pieces about the size 4×4 cm. of pork meat and chopped onion half rings. Add to taste salt, spices and stew everything under a lid for about 10 minutes. Cut into thin slices zucchini and eggplant, bell pepper and tomatoes.
  • Turns and putting on the edge, spread vegetable pieces on a circumference of a round shape, greased with vegetable oil. Inside the circle lay a muted mixture of meat and onions and cover with sauce made of tomato paste, water and chopped greens. Cover the form with a lid for half an hour to extinguish on small fire. Serve with sour cream, pressed through garlic and fresh herbs.
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