in France

Ratatouille

updated

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Ingredients for 4 servings:

  • 180 g zucchini
  • 180 g eggplant(s)
  • 180 g pepper(s), stemmed, pitted
  • 100 g tomato(s), pitted,
  • 125 ml tomato juice
  • 2 garlic cloves, pressed
  • 80 g onion(s), chopped
  • 8 tbsp olive oil
  • salt and pepper
  • oregano
  • Thyme

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Vegetable side dish

Cut the cleaned vegetables into bite-sized pieces. Sauté the onions in olive oil until translucent, but do not allow them to brown. Add the bell peppers and cook for 3 minutes. Stir in the eggplant and zucchini and cook for another 3 minutes. Deglaze with tomato juice and season. Simmer for about 8 minutes, add the tomatoes, bring back to a boil, and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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