Ratatouille on a crunchy biscuit

Step-by-step cooking

1. Step 1:

   

   For the sauce, peel the onion and garlic and finely chop. In a frying pan, heat a couple of tablespoons of olive oil and then cook the onion and half the garlic in it until transparent for 5 minutes. Peel the pepper from the seeds and finely chop, add to the pan, simmer together for 5 minutes.

2. Step 2:

   

   Peel the tomatoes (to do this, they need to be pierced with a vika and scalded with boiling water).

3. Step 3:

   

   Beat the tomatoes in a blender together with chili pepper (or finely chopped) and add them to the frying pan with onion and garlic. Put the bay leaf, thyme and parsley. Boil over medium heat for 10 minutes. Season with salt and pepper, remove the bay leaf and cool.

4. Step 4:

   

   While preparing the sauce, cut into thin slices the remaining vegetables: tomatoes, eggplant and zucchini. Brush the eggplants with olive oil and spread on a baking sheet and bake at 200g for 20 minutes.

5. Step 5:

   

   For the dough, pour vegetable oil and beer into a bowl, add salt, add flour and knead a soft dough. Once the dough has gathered into a ball, it is ready for use.

7. Step 6:

   

   Put baking paper on a baking sheet and knead the dough with your fingers into a circle 3-4 cm thick. We will mash the edges of the dough (about 2 cm wide) so that they are thinner than the middle. Spread the sauce on the dough without going over the edges.

8. Step 7:

   

   Lay out, alternating, slices of vegetables on the sauce so that they form a spiral from the middle to the edges of the dough.

9. Step 8:

   

   Sprinkle with the remains of chopped garlic, salt and pepper. Lift the edges of the dough, covering the filling with them. Sprinkle the vegetables with olive oil and put them in a preheated oven to 180 degrees for 45 minutes.

10. Step 9:

    

    Bon appetit!

11. Step 10:

    

    It's DELICIOUS!!!