Originating from beautiful Nice, ratatouille was initially a simple summer dish enjoyed by poor farmers. It was made using seasonal vegetables as a main course.
- 1 eggplant
- 1 red bell pepper
- 1 zucchini
- 1 onion
- 2-3 cherry tomatoes or 1-2 small regular tomatoes
- 2 garlic cloves
- 500 g canned tomatoes in their own juice
- thyme, basil
- sea salt and freshly ground black pepper
- olive oil
Peel and chop the vegetables into large cubes. In a thick-bottomed skillet, sauté the chopped onion in olive oil with thyme. Season with salt and pepper. Once the onion is golden, add the eggplant, bell pepper, and garlic. Sauté the vegetables for 2–3 minutes, then add the zucchini. Stir well and add the chopped fresh tomatoes, followed by the canned tomatoes.
Bring the mixture to a boil. If there isn’t enough liquid, add a bit of water. Reduce the heat and simmer for about 10 minutes, stirring occasionally.
Peel and chop the vegetables into large cubes. In a thick-bottomed skillet, sauté the chopped onion in olive oil with thyme. Season with salt and pepper. Once the onion is golden, add the eggplant, bell pepper, and garlic. Sauté the vegetables for 2–3 minutes, then add the zucchini. Stir well and add the chopped fresh tomatoes, followed by the canned tomatoes.
Bring the mixture to a boil. If there isn’t enough liquid, add a bit of water. Reduce the heat and simmer for about 10 minutes, stirring occasionally.
