Ratatouille: the best recipe
Rest:
Ingredients · Servings 4 people
- 350g of eggplants
- 350 g zucchini
- 350g of red and green bell peppers
- 350g of onions
- 500g of ripe tomatoes
- 3 cloves of garlic
- 6 tablespoons of olive oil
- 1 sprig of thyme
- 1 bay leaf
- pepper
- cell
Method · 1 h 20 min
- Cut the peeled tomatoes into quarters,
- Eggplant and courgette slices.
- Slice the peppers into strips
- and the onion in rings.
- Heat 2 tablespoons of oil in a pan
- and melt the onions and peppers in it.
- When they are tender, add the tomatoes, chopped garlic, thyme and bay leaf.
- Season with salt and pepper and simmer gently, covered, for 45 minutes.
- Meanwhile, prepare the eggplants and courgettes. Cook them separately or together in olive oil for 15 minutes.
- Check that the vegetables are cooked until they are no longer firm. Then add them to the tomato mixture and continue cooking over very low heat for 10 minutes.
- Add salt and pepper if needed.
Cut the peeled tomatoes into quarters, and the eggplants and courgettes into rounds.
