-2 pcs. eggplant
-2 pcs. tomatoes
-1 PC. carrot (large)
-150 G of cheese
-2 Cloves garlic
-by taste vegetable oil
-by salt to taste
-1-2 Tbsp sour cream
I propose to prepare a simplified version of ratatouille. Wash eggplants, make cuts until late. The thickness of the rings is not more than 1 cm. Each incision with salt and leave for 10-15 minutes prosolitsya.
Then wash and soak in cold water for 20 more minutes to left bitterness. Meanwhile, chop the tomatoes and carrots rings. Carrots cut into thinner.
Each eggplant cut necessarily (!!!) grease with vegetable oil (not to get dry during baking) and alternately paste tomatoes and carrots.
Next, mix the cheese with squeezed through a press garlic and sour cream.
Add to each incision stuffing and grease top.
Share on trays parchment paper, greased with vegetable oil. Put stuffed eggplant. The eggplant on the sides to stick toothpicks to not overturned on its side. Bake in preheated 180 degree oven 40-50 minutes. The last 5-7 minutes, you can turn on the grill to form a golden brown.
Ready ratatouille Remove from the oven, sprinkle with herbs.