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Ratatouille

6 servings

60 minutes

Recipe by Eric Leprovo, chef of the restaurant Le carré.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

161.2

kcal

2.4g

grams

11.8g

grams

12.1g

grams

Ingredients

6servings

Red sweet pepper

1

pc

Yellow bell pepper

1

pc

Green bell pepper

1

pc

Zucchini

1

pc

Eggplants

1

pc

Onion

1

head

Garlic

2

clove

Olive oil

70

ml

Parsley

5

g

Tarragon

1

g

Fresh thyme

to taste

Salt

to taste

Ground white pepper

to taste

Sugar

to taste

Cooking steps

1
Wash all vegetables. Remove seeds and white veins from all peppers, cut into squares with a side of 1 cm.
Required ingredients:
1. Red sweet pepper: 1 piece
2. Yellow bell pepper: 1 piece
3. Green bell pepper: 1 piece

2
Fry the pepper in olive oil with a pinch of sugar. Transfer to a separate bowl.
Required ingredients:
1. Olive oil: 70 ml
2. Sugar: to taste

3
Cut the zucchini into 1 cm cubes.
Required ingredients:
1. Zucchini: 1 piece

4
Sauté the zucchini in olive oil with a pinch of sugar. Add to the bowl with peppers.
Required ingredients:
1. Olive oil: 70 ml
2. Sugar: to taste

5
Cut the eggplant into cubes with a side of 1 cm.
Required ingredients:
1. Eggplants: 1 piece

6
Fry in olive oil with a pinch of sugar. Add to other vegetables.
Required ingredients:
1. Olive oil: 70 ml
2. Sugar: to taste

7
Finely chop the onion and fry it in olive oil without sugar. Add to the vegetables.
Required ingredients:
1. Onion: 1 head
2. Olive oil: 70 ml

8
Crush a clove of garlic with a knife and chop it very finely. Slightly fry in the same pan.
Required ingredients:
1. Garlic: 2 cloves
2. Olive oil: 70 ml

9
Add all previously fried ingredients to the pan with garlic, lightly salt, sprinkle with a few thyme leaves, cover with a lid and simmer for 5 minutes on low heat.
Required ingredients:
1. Salt: to taste
2. Fresh thyme: to taste
3. Ground white pepper: to taste

10
Cut the tomatoes with the skin into quarters, remove the seeds and core, and dice them.
Required ingredients:
1. Tarragon: 1 g
2. Parsley: 5 g

11
Add tomato to the vegetables, simmer for 5 minutes.

12
Chop the parsley and add it to the vegetables.

13
Place the ratatouille on a plate and garnish with tarragon.

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