Ratatouille with garlic
6 servings
120 minutes
Ratatouille with garlic is a bright and aromatic dish of Provençal cuisine that embodies the harmony of fresh vegetable flavors. Its history traces back to rural France, where peasants prepared it from available seasonal ingredients. Eggplants, zucchini, tomatoes, and peppers slowly simmer in olive oil, filling the kitchen with a warm, rich aroma. Garlic adds a spicy kick that highlights the natural sweetness of the vegetables. The dish pairs perfectly with crispy baguette or rice and can serve as an excellent appetizer when chilled. It’s not just food – ratatouille with garlic brings comfort and memories of sunny Provence.
1
Finely chop the onion. Peel the zucchini and eggplants, remove the skin and seeds, and cut into cubes. Remove the seeds from the peppers and also cut into cubes. Peel the tomatoes and chop them finely.
- Onion: 300 g
- Courgette: 4 pieces
- Eggplant: 3 pieces
- Green bell pepper: 2 pieces
- Tomatoes: 500 g
2
Heat olive oil in a large deep skillet. Add onion and cook on low heat, stirring, for 10 minutes. Add eggplant and cook for another 10 minutes. Sprinkle in pepper, mix, and cook for another 10 minutes. Add zucchini and tomatoes, garlic, and salt. Cover and let simmer on low heat for 1 hour.
- Olive oil: 150 ml
- Onion: 300 g
- Eggplant: 3 pieces
- Green bell pepper: 2 pieces
- Courgette: 4 pieces
- Tomatoes: 500 g
- Garlic: 2 cloves
- Salt: to taste
3
If there is too much juice from the vegetables, open the lid for 10 minutes to let the excess moisture evaporate. Remove the garlic cloves before serving.
- Garlic: 2 cloves
