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.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr20 minutesmins
Course: Plat Principal
Cuisine: Français, française, French
Keyword: french recipe, ratatouille
Servings: 6people
Calories: 1kcal
Author: Natalija
Ingredients
1largeonionpeeled
4-5clovesgarlicpeeled
1-2eggplants
2green zucchinis
3tomatoes
2-3sweet peppers(various colors)
7-8tablespoonsolive oil
Salt and freshly ground black pepper
1/2teaspoonherbes de Provence
3bay 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.