Ratatouille with zucchini and eggplant
5 servings
20 minutes
Ratatouille with zucchini and eggplant is a vibrant and aromatic dish of French cuisine, embodying the simplicity and elegance of Provençal style. Its history begins in sunny Provence, where peasants used seasonal vegetables to prepare nutritious meals. Diced eggplants, zucchini, sweet peppers, and tomatoes come together in a harmony of flavors infused with garlic and parsley aroma. Light caramelization of the vegetables in the pan gives them a rich taste with subtle sweet-spicy notes. This dish is versatile: it can be served as a standalone vegetarian treat or as a side dish to meat and fish. Ratatouille brings the warmth of southern France in every bite.
1
Cut all the vegetables into large cubes.
2
In a well-heated pan, fry the garlic cloves in oil until fragrant, then remove them.
- Garlic: 2 cloves
3
Place the eggplants and hold them over the fire for 1-2 minutes — don't be alarmed if they absorb all the oil. Then add the zucchini and fry them for another 1-2 minutes, stirring constantly.
- Eggplant: 1 piece
- Courgette: 1 piece
4
Then add bell pepper and onion and continue to stir.
- Bell pepper: 2 pieces
- Onion: 1 piece
5
Literally in a minute, add the tomato (it can be soft, that will be even better) and parsley.
- Tomatoes: 1 piece
- Parsley: 1 bunch
6
Salt and fry a little more until cooked.
