Ratatouille
A classic Provençal dish made with seasonal vegetables. Aromatic, colorful, and surprisingly simple to prepare—the perfect side dish or standalone entrée for a meatless table.
Ingredients
- 2 pcs Eggplant
- 4 pcs Zucchini
- 2 pcs Yellow bell pepper
- 4 pcs Tomatoes
- 5 tbsp Olive oil
- 1 bunch Fresh basil
- 1 pcs Onion
- 3 clove Garlic
- 1 tsp Red wine vinegar
- 1 tsp Sugar
- to taste Salt and black pepper
Instructions
- Prepare the vegetables. Cut the eggplants in half lengthwise, place them cut-side down, and slice into 1.5 cm pieces. Slice the zucchini into rounds of the same thickness. Remove the stems and seeds from the peppers, cut them into thirds, and then chop into bite-sized pieces.
- Blanch the tomatoes: make a small cross-shaped incision on the bottom of each, pour boiling water over them for 20 seconds, then transfer to cold water. Once cooled, peel off the skin, cut into quarters, remove the seeds with a spoon, and coarsely chop the flesh.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the eggplant for 5 minutes on each side until tender. Transfer to a plate. Add another tablespoon of oil and sauté the zucchini for 5 minutes until golden. Repeat the same with the peppers. The vegetables should not fall apart, as they will continue cooking.
- Tear the basil gently by hand and set aside. In the same skillet, sauté the chopped onion for 5 minutes, then add the garlic and cook for another minute. Pour in the vinegar, add the sugar, add the tomatoes and half of the basil.
- Return all the sautéed vegetables to the skillet, season with salt and black pepper to taste. Simmer for 5 minutes until cooked through. Serve sprinkled with the remaining fresh basil.