A “traditional” ratatouille recipe, where every vegetable is first cooked separately. A simple recipe to prepare and very delicious!
You can serve your ratatouille with rice, pasta, cereal patties, grilled meat…
I also like to put cold ratatouille leftover on a slice of bread (eventually with some cheese), some basil leaves, and eat it as an open sandwich (you can also close the sandwich in you are going on a hike!).
- 6 tomatoes medium size
- 2 bell peppers any colour you like
- 3 zucchini medium size
- 2 eggplants medium size
- 1 red onion
- rosemary / thyme / oregano
- olive oil
- Rinse all the vegetables.
- Chop the onion fairly finely.
- Fry it in a frying pan over a low heat with a little olive oil. Stir from time to time.
- Cut the bell peppers into small, thin strips.
- Add the pepper strips to the onions and cook on a low heat for 10 to 12 minutes, stirring regularly. Once the peppers have melted a little, stop cooking and set aside.
- Meanwhile, cut the eggplants into small cubes.
- Fry them in a generous drizzle of olive oil in another pan. Stir also, adding a little more oil if the eggplants stick to the bottom of the pan. Cook them for about 15 minutes, until they become a little melting.
- Cut the zucchini in half lengthways. Cut each courgette half in half again lengthways. Then chop the zucchini slices fairly finely.
- Fry the zucchini pieces in another pan in a little olive oil for about 10 minutes, stirring constantly.
- Finally, cut the tomatoes into small cubes and fry the tomatoes over a low heat in a little olive oil for 8-10 minutes, also stirring.
- In a pot, pour a little olive oil, and add all the vegetables. Add salt, pepper and herbs. Then simmer for 15 to 20 minutes on a very low heat. It’s ready!