Ratatouille
Main Dishes | Icelandic cuisine
⏳ 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 - 0 fl oz
- Parsley - 0 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 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.
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.
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