Ratatouille

by @ikrecipes

A Provençal stew of eggplant, zucchini, peppers and tomatoes slowly cooked in olive oil.

Ingredients

  • 1 eggplant
  • 2 zucchinis
  • 1 red bell pepper
  • 1 onion
  • 3 cloves garlic
  • 4 tomatoes
  • 5 tbsp olive oil
  • 1 tsp oregano
  • ½ bunch basil
  • salt (to taste)

Method

  1. Cut all the vegetables into 2 cm cubes.
  2. Sauté the eggplant and zucchini separately in olive oil until lightly browned, then set aside.
  3. In the same pot, cook the onion, pepper and garlic for 5 minutes; add the tomatoes and oregano and cook for 10 minutes.
  4. Return the eggplant and zucchini and simmer for 20 minutes.
  5. Season with salt and serve warm or at room temperature with torn basil.