The french ratatouille
Ratatouille, a flagship summer dish with Provençal flavors, is easy and quick to make. This recipe showcases summer vegetables for a vitamin-rich dish.
Ratatouille, a flagship summer dish with Provençal flavors, is easy and quick to make. This recipe showcases summer vegetables for a vitamin-rich dish.
Time
1 h. 5 min. =
30 min. +
35 min.
Utensils
1 sauce pan
Ingredients for 8 parts
- 6 tomatoes
- 1 g. sea salt
- 2 onions
- 3 garlics
- 4 c. à s. olive oil
- 1 g. black pepper
- 2 poivrons
- 2 eggplants
- 4 zucchinis
- 1 c. à s. tomato juice from concentrate
- 2 bouquet garni
Steps
- Cut the eggplants and zucchini into medium-sized dice.
- Peel the tomatoes and peppers, then cut them into medium-sized dice.
- Mince the onions and garlic cloves.
- Heat the olive oil in the saucepan and brown the onions and eggplant for 3 minutes over high heat.
- Add the peppers and cook for 2 minutes over high heat.
- Add the zucchini, tomatoes, garlic, tomato paste, bouquet garni, salt and pepper. Simmer gently for 20 minutes.
- For a more melting texture, extend the cooking time by 10 minutes.
- Taste and adjust seasoning if necessary.