Main
Ratatouille
- Preparation time
- 55 min
- Servings
- serves 4
Ingredients
serves 4
- Eggplant — to buy1
- Zucchini — to buy2
- Bell pepper — to buy2
- Tomato — to buy4
- Onion — to buy1
- Garlic — to buy2 cloves
- Olive oil — to buy3 tbsp
Preparation
Cut all the vegetables into even dice. Sprinkle the eggplant dice with a little salt and let them drain for 15 minutes in a colander, then rinse and pat dry: this removes bitterness and excess water during cooking.
Sauté the sliced onion and garlic in the olive oil over medium heat until translucent.
Add the eggplant and pepper, and cook for 5 minutes, stirring occasionally.
Add the zucchini and tomatoes, season with salt and pepper and simmer covered over low heat for 30 minutes, stirring occasionally, until all the vegetables are tender.
Uncover and cook for another 5 minutes over higher heat if the liquid released by the vegetables is still too watery.
Serve hot, warm or even cold, with a drizzle of olive oil.