Ratatouille is the ultimate dish this summer! Check out this easy recipe.
Have you heard of Ratatouille? A hearty dish that can be used as a main course, but also as a side dish or appetizer. If you don't smear it on the first day (which is unlikely), you can save it for the next day, when it will probably be even tastier. We present to you an incredibly simple recipe that is slightly different from the original, but it is no less delicious because of that. Chopping vegetables inam will take only ten minutes. Best of all, you can find practically all the ingredients in your own garden.
Simple ratatouille
Ingredients
- 5 tablespoons of olive oil
- 2 eggplants cut into large cubes
- 3 zucchini, cut into cubes
- 3 diced tomatoes
- Diced bell pepper
- Diced onion
- 2 crushed garlic cloves
- salt
- black pepper
- 2 sprigs of fresh thyme
- Bay leaves
- a handful of chopped fresh basil leaves
Directions
- Heat 2 tablespoons of oil in a deep pan over medium heat and add the eggplant. Just season them liberally with salt and pepper and let them lightly roast for a minute or two. Remove from pan and transfer to a large bowl.
- Add 2 tablespoons of oil to the pan and repeat the same with the zucchini. Transfer them to the bowl with the eggplant.
- Reduce the heat slightly and add the remaining oil and onion, season with salt and pepper and sauté until the mixture is soft and translucent. Add the garlic, thyme and bay leaf and cook for another 30 seconds.
- Add tomatoes and peppers, then aubergine and zucchini and mix gently.
- Bring to a boil, then reduce the heat and cook, stirring occasionally, for at least 20 minutes (or at most an hour and a half).
- Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Add more salt and pepper if needed.
- Serve the ratatouille, sprinkling each portion with a little basil and drizzling with olive oil.
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