Ratatouille (simplified version)
4 servings
60 minutes
Ratatouille is a classic dish of French cuisine that impresses with its simplicity and rich flavor. It is based on fresh vegetables sautéed in olive oil and slowly simmered under a lid. In a simplified version, potatoes add heartiness, while peppers and rosemary give the dish a slight spiciness. Historically, ratatouille was peasant food that used seasonal vegetables to create a fragrant stew. The taste of the finished dish is delicate, juicy, and rich, with a slight acidity from the tomatoes and an abundance of herbs. Ratatouille can be served as a standalone dish or as a side to meat and fish. It can be enjoyed hot or cold, savoring each bite of the sauce-soaked vegetables.
1
Chop the onion and garlic.
- Onion: 2 heads
- Garlic: 6 cloves
2
Peel the tomatoes. Remove the seeds from the pepper and cut it into cubes.
- Tomatoes: 6 pieces
- Sweet pepper (capsicum): 6 pieces
3
Sauté the onion in olive oil until soft, add garlic, and as soon as the garlic releases its aroma, add 2 finely chopped tomatoes and pepper to the pan. Add a little salt, 1 bay leaf, and reduce the heat.
- Onion: 2 heads
- Garlic: 6 cloves
- Tomatoes: 6 pieces
- Sweet pepper (capsicum): 6 pieces
- Olive oil: 100 ml
- Bay leaf: 3 pieces
- Salt: to taste
4
When the tomatoes and peppers soften, add the remaining tomatoes, potatoes, eggplants, and zucchini sliced thinly. Fry over medium heat until the vegetables release their juice, then reduce the heat, cover, and simmer until cooked.
- Tomatoes: 6 pieces
- Potato: 6 pieces
- Eggplant: 4 pieces
- Zucchini: 1 piece
5
5-10 minutes before readiness, add salt, pepper, a couple of bay leaves, and a bit more rosemary. Mix thoroughly.
- Bay leaf: 3 pieces
- Rosemary: to taste
- Salt: to taste
- Ground pepper blend: to taste
