Ratatouille
6 servings
60 minutes
Recipe by Eric Leprovo, chef of the restaurant Le carré.
1
Wash all vegetables. Remove seeds and white veins from all peppers, cut into squares with a side of 1 cm.
- Red sweet pepper: 1 piece
- Yellow sweet pepper: 1 piece
- Green sweet pepper: 1 piece
2
Fry the pepper in olive oil with a pinch of sugar. Transfer to a separate bowl.
- Olive oil: 70 ml
- Sugar: to taste
3
Cut the zucchini into 1 cm cubes.
- Zucchini: 1 piece
4
Sauté the zucchini in olive oil with a pinch of sugar. Add to the bowl with peppers.
- Olive oil: 70 ml
- Sugar: to taste
5
Cut the eggplant into cubes with a side of 1 cm.
- Eggplant: 1 piece
6
Fry in olive oil with a pinch of sugar. Add to other vegetables.
- Olive oil: 70 ml
- Sugar: to taste
7
Finely chop the onion and fry it in olive oil without sugar. Add to the vegetables.
- Onion: 1 head
- Olive oil: 70 ml
8
Crush a clove of garlic with a knife and chop it very finely. Slightly fry in the same pan.
- Garlic: 2 cloves
- Olive oil: 70 ml
9
Add all previously fried ingredients to the pan with garlic, lightly salt, sprinkle with a few thyme leaves, cover with a lid and simmer for 5 minutes on low heat.
- Salt: to taste
- Fresh thyme: to taste
- Ground white pepper: to taste
10
Cut the tomatoes with the skin into quarters, remove the seeds and core, and dice them.
- Tarragon: 1 g
- Parsley: 5 g
11
Add tomato to the vegetables, simmer for 5 minutes.
12
Chop the parsley and add it to the vegetables.
13
Place the ratatouille on a plate and garnish with tarragon.