Homemade Ratatouille
4 servings
25 minutes
Ratatouille is a French dish that belongs to Provencal cuisine. In its classic version, it is prepared from fresh peppers, sweet tomatoes, onions, garlic and, of course, zucchini. The first mentions of it date back to the 18th century, when the dish was popular among poor peasants. Today, eggplants are added to ratatouille, which significantly add satiety to it. An important element of the dish is herbs. In Provencal cuisine, the taste of familiar products is always revealed from a new side with the help of spices and herbs. You can add a musky note of truffle to ratatouille - a favorite culinary perfume of all chef
1
Chop the onion and eggplant into small cubes. Sprinkle the eggplant with salt and let it sit for a few minutes to release its juice.
- Onion: 1 head
- Eggplants: 2 pieces
- Salt: to taste
2
During this time, clean the peppers and tomatoes from their insides, and cut the flesh into small cubes like the eggplants and onions. Finely chop the garlic and parsley.
- Yellow bell pepper: 1 piece
- Red sweet pepper: 1 piece
- Tomatoes: 2 pieces
- Garlic: 2 cloves
- Parsley: 10 g
3
Heat some olive oil in a pan, sauté the onion until soft, and drain it in a colander.
- Olive oil: 50 ml
- Onion: 1 head
4
Add a little oil to the pan and fry the drained eggplant cubes until soft. Drain the fried eggplants in a colander. Now fry the pepper cubes in the same oil and also drain them in a colander.
- Olive oil: 50 ml
- Eggplants: 2 pieces
- Yellow bell pepper: 1 piece
- Red sweet pepper: 1 piece
5
Pour the remaining oil into the pan, sauté the garlic until soft, then add the tomato paste and a pinch of sugar, followed by the tomatoes. Simmer for thirty seconds, then stir in all the previously sautéed vegetables and chopped parsley, season with salt and pepper, simmer for a minute — and remove from heat.
- Olive oil: 50 ml
- Garlic: 2 cloves
- Tomato paste: 0.5 teaspoon
- Sugar: pinch
- Tomatoes: 2 pieces
- Parsley: 10 g
- Salt: to taste
- Ground black pepper: to taste