Ratatouille
A luscious Provençal stew of eggplant, zucchini, peppers and tomatoes, gently simmered in olive oil with garlic, thyme and fresh basil.
Ingredients
- eggplant1 pcs
- zucchini2 pcs
- bell pepper2 pcs
- tomato4 pcs
- onion1 pcs
- garlic3 cloves
- olive oil4 tbsp
- thyme1 tsp
- fresh basil15 g
- salt1 to taste
- ground black pepper1 to taste
Instructions
Cut the eggplant, zucchini and bell pepper into medium cubes, and dice the tomatoes finely (if you like, blanch them first in boiling water and peel off the skins).
In a deep skillet or heavy-bottomed pot, heat the olive oil and sauté the chopped onion for 3–4 minutes until soft.
Add the minced garlic and bell pepper, and cook, stirring, for another 3 minutes.
Add the eggplant and zucchini, season with salt, and simmer over medium heat for 8–10 minutes, stirring occasionally.
Add the tomatoes and thyme, stir, cover with a lid and simmer over low heat for 20–25 minutes until the vegetables are tender.
Remove the lid and simmer for another 5 minutes to let excess liquid evaporate and the stew thicken slightly.
At the end, add the chopped fresh basil, season with salt and black pepper to taste, and serve warm as a main dish or as a side to meat or fish.
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