Ratatouille

INGREDIENTS

• 600g Tomato
• 300g Eggplant
• 300g Zucchini
• 200g Bell Pepper
• 100g Onion
• 4 cloves Garlic
• 4 tbsp Olive Oil
• 1 tsp Dried Thyme
• 1 Bay Leaf
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Wash and dry the vegetables. Cut 300g of eggplant (into 2 cm cubes), 300g of zucchini (into 2 cm pieces), 200g of bell pepper (into 2 cm pieces), and 600g of tomato (into chunks). Chop 100g of onion and mince 4 cloves of garlic.

2. 2

   Heat 1.32 tbsp of olive oil in a large heavy saucepan over medium-high heat. Add the eggplant and cook for 5 minutes, stirring occasionally, until lightly browned and softened. Transfer it to a bowl.

   ⏱ 5 min

3. 3

   Add 1.32 tbsp of olive oil to the saucepan. Add the zucchini and bell pepper and cook for 5 minutes, stirring occasionally, until lightly browned. Transfer them to the bowl.

   ⏱ 5 min

4. 4

   Add 1.32 tbsp of olive oil to the saucepan. Add 100g of onion (chopped) and cook for 5 minutes, stirring, until softened. Add 4 cloves of garlic (minced) and cook for 1 minute, until fragrant.

   ⏱ 6 min

5. 5

   Add 600g of tomato (chunked), 1 tsp of dried thyme, 1 bay leaf, 1 tsp of salt, and 0.5 tsp of black pepper. Stir in the browned eggplant, zucchini, and bell pepper. Bring to a gentle simmer.

   ⏱ 2 min

6. 6

   Cover partly and simmer over low heat for 25 minutes, stirring every 5 minutes, until the vegetables are tender but still hold their shape and the sauce has thickened. Remove the bay leaf before serving.

   ⏱ 25 min