MarieJo's Ratatouille
Ingredients
- 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
- salt
- pepper
Instructions
- 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!
Notes
This recipe is inspired by the traditional ratatouille where each vegetable is cooked separately before putting them together to simmer.
Personally, I like them to be slightly "al dente" before simmering and letting them finish cooking. I prefer a slightly crunchy ratatouille to a very "soft" one.
You can also do it the other way round and cook the vegetables together, but the taste might not be quite the same!
For a healthier version, you can also pre-cook the vegetables in steam (still separately) or in a little water.
You can use fresh or dried herbs, add garlic, etc. Season as you like to spice up your summer vegetable dish.