- 2 zucchinis
- 3 eggplants
- 2 bell peppers (we’ve used a red and a green bell pepper)
- 6 tomatoes
- 2 onions
- 3 garlic cloves
- bouquet garni (few sprigs of thyme, few sprigs of rosemary and a few bay leaves)
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- large heavy bottomed pan + lid
- wooden spoon
Preparation — 15 minutes
RINSE zucchinies, eggplants, pepper and tomatoes. REMOVE the seeds from the bell peppers and DIVIDE the zucchinis, eggplants and peppers into cubes and set aside. REMOVE the stems from the tomatoes and divide into pieces.
PEEL and finely chop the onion and garlic cloves.
Finishing the ratatouille — 50 minutes
HEAT a dash of olive oil in the large heavy bottomed pan and sauté the cubes of zucchini, eggplant and peppers in batches. As soon as the veggies start to color a bit, also ADD the finely chopped onion.
After another few minutes also ADD the pieces of tomato, finely chopped garlic and bouquet garni. SEASON . with pepper and salt and put a lid on. Let it simmer for about 40 minutes on low heat.
SEASON again with pepper and salt, remove the bouquet garni and serve as a side dish. Enjoy!