My version of ratatouille that you can prepare in any season as a main dish or side dish.

Zucchini, eggplant and sweet peppers have different cooking times. This is why they must be cooked separately. First, brown each vegetable on its own in a pan with a drizzle of olive oil.

Then, when all the vegetables are ready, we bring them together and then let them simmer over low heat so that the flavors mix.

Ratatouille

Natalija

My version of the ratatouille that you can prepare the day before and in any season. Serve it as a main dish or side dish.

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Prep Time 20

Cook Time 50

Total Time 1 20

Servings people

Ingredients

1 large onion peeled
4-5 cloves garlic peeled
1-2 eggplants
2 green zucchinis
3 tomatoes
2-3 sweet peppers (various colors)
7-8 tablespoons olive oil
Salt and freshly ground black pepper
1/2 teaspoon herbes de Provence
3 bay leaves

Instructions

Dice the zucchinis into small cubes.
Dice the eggplants into small cubes.
Cut the peppers in half, remove the seeds, then dice into small cubes.
Dice the onion into small cubes.
Mince the garlic cloves.
Remove the seeds from the tomatoes and dice them into small cubes.
Heat a little olive oil in a skillet and sauté the onions. Add the garlic and continue cooking for a few more minutes. Season with salt and pepper.
Remove the skillet from the heat.
Separately, sauté the sweet peppers in a little olive oil.
Season with salt and pepper.
Separately, sauté the zucchinis in a little olive oil. Season with salt and pepper.
Then, in the same way, sauté the eggplants. Season with salt and pepper.
Combine all the sautéed vegetables in a large skillet. Add the diced tomatoes and gently mix. Sprinkle with Herbes de Provence and add the bay leaves. Optionally, add a few extra garlic cloves.
Taste and adjust the seasoning if needed. Cover with a lid and let it simmer over low heat for about 10 minutes to allow the flavors to meld.
Serve hot or cold, garnished with freshly chopped herbs.