Ratatouille with cardamom
4 servings
25 minutes
Ratatouille is a true embodiment of French rustic cuisine, captivating with its simplicity and elegance. This version of the classic dish is enriched with warm notes of cardamom that add a spicy depth of flavor. Bright pieces of sweet pepper, tender eggplants, and juicy zucchini are sautéed with garlic and olive oil, filling the kitchen with appetizing aromas. The addition of ripe tomatoes makes the ratatouille juicy and rich, while a pinch of oregano and dried basil completes the flavor composition. This dish is perfect as a standalone vegetarian dinner or as a side to meat and fish dishes, with its rich taste revealing even better the next day. Serve with crusty baguette or fresh herbs to highlight its aromatic splendor.
1
Remove seeds from the peppers and cut them into cubes. Slice the eggplants and zucchinis into rings, and the tomatoes into wedges.
- Sweet pepper: 2 pieces
- Eggplants: 500 g
- Zucchini: 1 piece
- Yellow bell pepper: 2 pieces
- Tomatoes: 350 g
2
Place zucchini and eggplants in the fryer basket, top with minced garlic. Drizzle with olive oil and cook for 5-7 minutes.
- Garlic: 1 clove
3
Add tomatoes and peppers. Sprinkle with cardamom and drizzle with oil again. Mix everything lightly and cook for another 10-15 minutes.
- Tomatoes: 350 g
- Sweet pepper: 2 pieces
- Yellow bell pepper: 2 pieces
- Cardamom: 0.5 teaspoon
4
Sprinkle the finished dish with dried oregano and basil. Garnish with fresh herbs to taste.
- Oregano: pinch
- Dried basil: to taste