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Homemade ratatouille
- Family dish
- for 6 persons
- Preparation 25 min
- Cooking time 1h
Chef's tip :
Very nice served hot but can also be served cold as an appetizer on toasted bread with sardines in oil.
Ingredients :
- 400 g zucchini
- 400 g eggplant
- 500 g fresh tomatoes
- 1 of each color pepper (red, yellow, green)
- 1 onion
- 2 sprigs of thyme
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and pepper
Preparation :
- Quarter the peeled tomatoes, cube the eggplant, and cut the zucchini in half rounds. Cut the peppers into cubes and finely chop the onion.
- Heat 2 tablespoons of olive oil in the FONTIGNAC stock pot and stir in the onions and peppers. Once they are tender, add the tomatoes, peeled garlic, thyme and bay leaves.
- Add salt, pepper and simmer gently for 45 minutes with the lid on.
- As this mixture cooks, prepare the eggplant and zucchini. Cook them separately in a FONTIGNAC stock pan in olive oil for 15 minutes.
- Check if the vegetables are ready - they should be tender. Add them to the tomato mixture and cook for 10 mins more at low heat.
- Add salt and pepper if needed.
