Ratatouille
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
6
Description
Recipe by Eric Johnson, chef of The Corner Bistro.
Ingredients
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Courgette - 1 piece
- Eggplants - 1 piece
- Onion - 1 head
- Garlic - 2 cloves
- Olive Oil - 2 fl oz
- Parsley - 0.2 oz
- Tarragon - 0 oz
- Thyme - to taste
- Salt - to taste
- White Pepper (whole) - to taste
- Sugar - to taste
Step by Step guide
Step 1
Wash all the vegetables. Remove the seeds and white veins from the bell peppers, and cut them into 1 cm square pieces.
Step 10
Cut the tomatoes into quarters with the skin on, remove the core and seeds, and dice them.
Step 11
Add the tomato to the vegetables and simmer for 5 minutes.
Step 12
Chop the parsley and add it to the vegetables.
Step 13
Place the ratatouille on a plate and garnish with tarragon.
Step 2
Sauté the peppers in olive oil with a pinch of sugar. Transfer to a separate bowl.
Step 3
Cut the zucchini into cubes, each measuring 1 cm on each side.
Step 4
Sauté the zucchini in olive oil with a pinch of sugar. Add to the bowl with the peppers.
Step 5
Cut the eggplant into 1 cm cubes.
Step 6
Sauté in olive oil with a pinch of sugar. Add to the other vegetables.
Step 7
Finely chop the onion and sauté it in olive oil without sugar. Add to the vegetables.
Step 8
Crush a clove of garlic with a knife and chop it very finely. Lightly sauté in the same pan.
Step 9
Add all the previously sautéed ingredients to the skillet with the garlic, lightly season with salt, sprinkle with a few thyme leaves, cover with a lid, and simmer on low heat for 5 minutes.
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