Ratatouille

Name: Ratatouille
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g Eggplant; 350 g Zucchini; 350 g Red and green bell peppers; 350 g Onion; 500 g Ripe tomatoes; 3 cloves Garlic; 6 tablespoons Olive oil; 1 sprig Thyme; 1 leaf Bay leaf; 1 tsp Salt; 1/2 tsp Pepper

SaltyNo PorkNo gluten option

30 minutes

4 people

About this dish

Eggplant, zucchini, bell peppers, onion and tomatoes stewed in olive oil with garlic, thyme and bay leaf. Ratatouille comes from Nice and Provence, and its name is linked to the French verb touiller, to stir. It is a summer dish, made when these vegetables are in season, and it is good warm or cold, often better the next day.

Ingredients

Eggplant350 g

Zucchini350 g

Red and green bell peppers350 g

Onion350 g

Ripe tomatoes500 g

Garlic3 cloves

Olive oil6 tablespoons

Thyme1 sprig

Bay leaf1 leaf

Salt1 tsp

Pepper1/2 tsp

Preparation

Cut the peeled tomatoes into quarters, the eggplants, and zucchini into slices.

Slice the bell peppers into strips and the onion into rings.

Heat 2 tablespoons of oil in a skillet and sauté the onions and bell peppers until tender.

When tender, add the tomatoes, minced garlic, thyme, and bay leaf. Season with salt and pepper.

Cover and let simmer gently for 45 minutes.

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Ratatouille

About this dish

Ingredients

Preparation

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