Ratatouille with Zucchini and Eggplant
⏳ Time
20 minutes
🥕 Ingredients
7
🍽️ Servings
5
Description
The eggplant and zucchini should not be too large. When choosing an eggplant, pay attention to its stem; if it is dry, then the eggplant is not fresh, and the color of the eggplant should be dark purple, as this type will not be bitter. Both vegetables can be left unpeeled. It is also important to cut all the ingredients into roughly the same size, which will help them cook evenly. It’s best to salt the dish at the end.
Ingredients
- Eggplants - 1 piece
- Courgette - 1 piece
- Sweet Pepper - 2 pieces
- Tomatoes - 1 piece
- Garlic - 2 cloves
- Onion - 1 piece
- Parsley - 1 bunch
Step by Step guide
Step 1
Cut all the vegetables into large cubes.
Step 2
In a well-heated skillet, sauté the garlic cloves in oil until fragrant, then remove them.
Step 3
Place the eggplants in the pan and sauté them for 1–2 minutes — don't be alarmed if they absorb all the oil. Then add the zucchini and sauté them for another 1–2 minutes, stirring constantly.
Step 4
Then add the bell pepper and onion and continue to stir.
Step 5
Literally after a minute, add the tomato (it can be soft, which is even better) and the parsley.
Step 6
Season with salt and fry for a little longer until fully cooked.
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