John Myers
Annis Ratatouille
The perfect annis ratatouille recipe with a picture and simple step-by-step instructions.
- 800 g Canned tomatoes chopped
- 1 Onion
- 3 Garlic cloves
- Salt
- Pepper from the grinder
- 1 Bay leaf
- Sugar
- 2 Paprika, red and yellow
- 1 Large eggplant
- 2 Zucchini
- 1 bunch Basil
- Olive oil
- Peel the onion and garlic and finely dice them separately. Heat 2 tablespoons of olive oil in a saucepan and sauté the onion and a third of the garlic. Stir in tomatoes, juice and bay leaf, salt and pepper everything. Let the tomatoes simmer uncovered over a low heat for approx. 40 minutes. Stir again and again so that as much liquid as possible evaporates and a thick, creamy sauce is created. Season the sauce with a little sugar towards the end of the cooking time, depending on the acidity of the tomatoes.
- In the meantime, halve the peppers, clean, wash and cut into pieces approx. 3 cm in size. Wash and clean the zucchini, quarter them lengthways and then cut the quarters into 1 cm thick slices. Wash and clean the aubergine, quarter lengthways and cut into pieces approx. 3 cm wide.
- Let 2 tablespoons of oil get really hot in a pan. Fry half of the aubergines in it over medium heat until light brown. Remove and fry the remaining aubergines. For the zucchini and peppers, let 2 tablespoons of oil get really hot and fry the vegetables in them until they brown slightly. Add the remaining garlic, salt and pepper the vegetables and continue to fry briefly while stirring.
- Stir all of the fried vegetables, including any juice that may have leaked, into the reduced tomato sauce and cover and cook for another 30 minutes over a low heat, stirring occasionally. Season to taste with salt and pepper. Wash the basil, shake dry, pluck the leaves off and roughly cut and mix with the ratatouille.
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