Originally from beautiful Nice, Ratatouille was originally a common summer dish among poor peasants. It was prepared with seasonal vegetables as a main course.
- 1 eggplant
- 1 red sweet pepper
- 1 zucchini
- 1 onion
- 2-3 cherry tomatoes or 1-2 small ordinary
- 2 cloves of garlic
- 500 g canned tomatoes in their own juice
- thyme, basil
- sea salt and freshly ground black pepper
- olive oil
Peel the vegetables and cut into large cubes. In a pan with a thick bottom in olive oil, fry the chopped onion and add the thyme. Salt and pepper. When the onion is browned, add the eggplant, sweet pepper and garlic. Fry the vegetables for 2-3 minutes and add the zucchini. Stir and add the chopped fresh tomatoes, followed by canned ones. Bring to a boil if there is little liquid — add a little water. Reduce heat and simmer for about 10 minutes, stirring occasionally.
Peel the vegetables and cut into large cubes. In a pan with a thick bottom in olive oil, fry the chopped onion and add the thyme. Salt and pepper. When the onion is browned, add the eggplant, sweet pepper and garlic. Fry the vegetables for 2-3 minutes and add the zucchini. Stir and add the chopped fresh tomatoes, followed by canned ones. Bring to a boil if there is little liquid — add a little water. Reduce heat and simmer for about 10 minutes, stirring occasionally.
