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ESP/ENG Aprende a preparar un rico ratatouille clásico/Learn how to prepare a delicious classic ratatouille. by floramarela

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· @floramarela ·
$19.06
ESP/ENG Aprende a preparar un rico ratatouille clásico/Learn how to prepare a delicious classic ratatouille.
![IMG-20210831-WA0057.jpg](https://files.peakd.com/file/peakd-hive/floramarela/AK2FcsVo8mynNr1cgz54JKFp58w6g5UAu7JVHvctBcV8Sjg7RbzwJRznmWpe5QK.jpg)



<p><div class="text-justify">Buenas noches lindos comensales, un gusto poder mostrarles y enseñarles una excelente receta a base de vegetales muy sano y sencillo de preparar como es el Ratatouille clásico.</div></p>

Antes de adentrarnos a su preparación hablemos un poco de su origen y valor nutricional.

<p><div class="text-justify">El ratatouille es una especialidad  de la región francesa  elaborado con diferentes vegetales, originario de la ciudad de Niza, mas específicamente de la región de Provenza ubicada al sureste de Francia. Su nombre completo proviene etimológicamente de dos verbos francés tatouiller y ratouiller, su origen deriva del verbo touiller que significa “ remover” , básicamente es la operación que se realiza al elaborar este platillo.</div></p>

<p><div class="text-justify">
A nivel nutricional el rataotuille clasico brinda múltiples aportes alimenticios, sus ingredientes principales son vegetales como la berenjena, tomates, calabacin entre otros; Es un platillo bastante completo repleto de vitaminas y nutrientes, para aquellos que cuidan de su cuerpo con dietas y ejercicio, su valor calórico es muy bajo y a su vez, contiene potasio, fosforo, magnesio y calcio aportes muy significativos para nuestro organismo.
</div></p>



![IMG-20210831-WA0055.jpg](https://files.peakd.com/file/peakd-hive/floramarela/AKJ2c5FDWtrYVwYRkR5aCHskEvVqv8AKw56LdeU9ZdcWz37t5kHwjnNaiSGSzAU.jpg)


Dicho esto hablemos de los ingredientes a utilizar:

- 7 cucharadas de aceite de oliva. (En mi caso como no cuento con el utilice aceite de maíz).
- 1 berenjena
- 3 zucchinis
- 3 tomates
- 1 cebolla
- 1 ají verde
- Sal y pimienta negra (recién molida) al gusto
- 1 cucharada de condimento provenzal (ajo y perejil disecados)


##### Preparación

- Pelar y cortar la berenjena en cubos.

![IMG-20210831-WA0056.jpg](https://files.peakd.com/file/peakd-hive/floramarela/AJmtwrCbkGZUkANNFipzvGMubpKwdJxFVoPtZtLaiKyPfFZod9SXafR97nP9Rt5.jpg)

- Cortar los zucchinis en rodajas no muy finas.
- Picar los tomates, el ají  y la cebolla.

![IMG-20210831-WA0053.jpg](https://files.peakd.com/file/peakd-hive/floramarela/AKArkH1t1BfEi62YWqbxWsGswvSeiffziq3ziBjgAiuzYMeoV1t4Wd9qsAjYwEF.jpg)

- En una cacerola grande, calentar 3 cucharadas de aceite a fuego medio.

![IMG-20210831-WA0058.jpg](https://files.peakd.com/file/peakd-hive/floramarela/AK2FJFCzxQJRS5KqapbZPBSqBJMN8s3z6DNrsSeSQtxJURf3FGeeA7sqq7KfVR9.jpg)

- Saltear la cebolla hasta que este transparente. Agregar el ají verde y la berenjena, cocinar por 3 minutos.

![IMG-20210831-WA0054.jpg](https://files.peakd.com/file/peakd-hive/floramarela/AK9RWZVeowt22Pv8ZGiXgeJdJfeYbsDHA51139p4N2rbJLHLTk9s3ft2RnZZKgy.jpg)

<p><div class="text-justify">

- Volcar el resto del aceite y agregar los tomates y los zucchinis, condimentar con sal, pimienta y provenzal, tapar la cacerola y bajar el fuego a mínimo. Cocinar 25 minutos, revolviendo cada tanto, hasta que todas las verduras estén muy tiernas.</div></p>

 ![IMG-20210831-WA0057.jpg](https://files.peakd.com/file/peakd-hive/floramarela/AK2FcsVo8mynNr1cgz54JKFp58w6g5UAu7JVHvctBcV8Sjg7RbzwJRznmWpe5QK.jpg)
 <p><div class="text-justify">Aprecio y agradezco esta comunidad #FoodiesBeeHive por permitir difundir y conocer la variedad de recetas y platillos a nivel mundial y a ti por leer mi post, tus comentarios son muy bien apreciados.</div></p> 

  
<p><center>Imágenes: De mi autoria, tomadas con mi samsung A20S.</center></p>
<p><center>Edición: https://www.canva.com/</center></p>
<p><center>Traductor:https://www.deepl.com/translator</center></p>
<center>Corrector gramatical: 
https://app.grammarly.com/</center></p>

<center>Separador: https://www.tutorialesteemit.com/recomendaciones/separadores-de-texto-para-blog/ </center></p>


https://files.peakd.com/file/peakd-hive/floramarela/23swfuLKToNHN28oxrpjqqCkru4oySfv5dEKU7n6kVUCTHLHXzJcuXLMy5FdXfqMihBoF.png

<center>
 ### English version </center></p>

<p><div class="text-justify">Good evening dear diners, it is a pleasure to show you and teach you an excellent recipe based on vegetables very healthy and simple to prepare as is the classic Ratatouille.</div></p> 

Before we get into its preparation, let's talk a little about its origin and nutritional value.

<p><div class="text-justify">Ratatatouille is a specialty of the French region made with different vegetables, originally from the city of Nice, more specifically from the region of Provence located in the southeast of France. Its full name comes etymologically from two French verbs tatouiller and ratouiller, its origin derives from the verb touiller which means "to stir", basically is the operation that is performed when preparing this dish.</div></p> 

<p><div class="text-justify">
At a nutritional level the classic rataotuille provides multiple nutritional contributions, its main ingredients are vegetables such as eggplant, tomatoes, zucchini among others; It is a fairly complete dish full of vitamins and nutrients, for those who take care of your body with diets and exercise, its caloric value is very low and in turn, contains potassium, phosphorus, magnesium and calcium very significant contributions to our body.
</div></p>


![IMG-20210831-WA0055.jpg](https://files.peakd.com/file/peakd-hive/floramarela/AKJ2c5FDWtrYVwYRkR5aCHskEvVqv8AKw56LdeU9ZdcWz37t5kHwjnNaiSGSzAU.jpg)

That said let's talk about the ingredients to use:

- 7 tablespoons of olive oil. (In my case as I don't have it I use corn oil).
- 1 eggplant
- 3 zucchinis
- 3 tomatoes
- 1 onion
- 1 green chili bell pepper
- Salt and black pepper (freshly ground) to taste
- 1 tablespoon Provencal seasoning (dried garlic and parsley)


##### Preparation

- Peel and cut the eggplant into cubes.
![IMG-20210831-WA0056.jpg](https://files.peakd.com/file/peakd-hive/floramarela/AJmtwrCbkGZUkANNFipzvGMubpKwdJxFVoPtZtLaiKyPfFZod9SXafR97nP9Rt5.jpg)
- Cut the zucchini into thin slices.
- Chop the tomatoes, chili and onion.
- In a large saucepan, heat 3 tablespoons of oil over medium heat.
- Sauté the onion until transparent. Add the green chili and eggplant, cook for 3 minutes.
![IMG-20210831-WA0058.jpg](https://files.peakd.com/file/peakd-hive/floramarela/AK2FJFCzxQJRS5KqapbZPBSqBJMN8s3z6DNrsSeSQtxJURf3FGeeA7sqq7KfVR9.jpg)
- Pour the rest of the oil and add the tomatoes and zucchinis, season with salt, pepper and Provenzale, cover the pan and lower the heat to low. Cook for 25 minutes, stirring now and then until all the vegetables are very tender.
 
 <p><div class="text-justify">I appreciate and thank this #FoodiesBeeHive community for allowing me to spread and know the variety of recipes and dishes worldwide and to you for reading my post, your comments are very well appreciated.</div></p> 
  
<p><center>Images: From my authorship, taken with my samsung A20S.</center></p>
<p><center>Editing: https://www.canva.com/</center></p>
<p><center>Traductor:https://www.deepl.com/translator</center></p>
<center>Corrector gramatical: 
https://app.grammarly.com/</center></p>

<center>Separador: https://www.tutorialesteemit.com/recomendaciones/separadores-de-texto-para-blog/ </center></p>




👍  , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , and 523 others
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vote details (587)
@bethyjade ·
¡Me encantó! fue una de mis primeras clases en la escuela culinaria y la recuerdo con mucho cariño. Quizá te guste más el resultado si pruebas deshidratar primero las berenjenas (su zumo suele ser bastante amargo) puedes cortarlas y ponerles bastante sal en un colador y después que suelten el zumo amargo, quitarles el exceso de sal y ya emplearlas para tu receta. ¡Muy buen post!
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@floramarela ·
Excelente, gracias por tu consejo, cuando lo vuelva a preparar lo haré como dices y comparar el resultado. Me alegra que te haya gustado mi publicación 
👍  
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@bethyjade ·
De nada. Todos estamos para ayudarnos y sí, me encantó tu paso a paso porque no dejas brecha a la duda. ¡Saludos!
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@francyrios75 ·
Genial, se ve muy rico, siempre he querido preparar uno, gracias por la receta. Saludos y bendiciones. 
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@floramarela ·
Excelente, me alegra servirte de ayuda 
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@gaboamc2393 ·
Yo conocí esta receta por la película con el mismo nombre jeje 

Me resulta interesante cómo lo preparas, creo que me voy a animar a preparar esto un día de estos a ver cómo queda; quiero decir, tengo los ingredientes así que solo es poner manos a la obra.

Gracias por compartir esta receta, saludos cordiales.
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@floramarela ·
Hola @gaboamc2393 😁 te doy un tip que también aprendi hace poco gracias @bethyjade puedes deshidratar las berenjenas cortandolas las colocas en un colador y agregas mucha sal en ellas, para que suelten el zumo amargo, luego retiras el exceso de sal y están listas para preparar. Cualquiera de las dos opciones es válida, espero te quede muy apetitoso tu platillo
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@hivebuzz ·
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@lisrl26 ·
Voy por las berenjenas  al supermercado...es lo que me falta para preparar la receta 😁
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@floramarela ·
Me cuentas como te quedo el platillo. 😉
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@poshtoken ·
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