La recette de la ratatouille
La recette de la ratatouille, un plat traditionnel qui met en valeur les légumes du sud.
Equipment
- Large pot
Ingredients
Vegetables
- 2 large onions
- 1 large bell pepper red or yellow
- 2 cloves garlic
- 1 large eggplant
- 1 large zucchini
- 1 large tomato or 200g of canned tomato pulp
- 200 ml water may need more
- 1 cube vegetable bouillon or use salt if unavailable
- 1 teaspoon herbs de Provence heaping
- to taste pepper
- 12 green or black olives optional
Instructions
Preparation
- Prepare your vegetables: peel what needs to be peeled. Cut the onions and bell pepper into not too small pieces and set them aside in a shallow dish.
- Cut the garlic cloves into large pieces and reserve.
- Cut the eggplant and zucchini into cubes and place them in another dish.
- In a third dish, crush the tomatoes and set aside.
Cooking
- Heat a large pot with oil, preferably olive oil, over medium heat.
- When the oil is hot, add the onion and bell pepper. Mix well.
- When the onion starts to become translucent, add the garlic pieces. Mix well so everything can brown.
- When the onions and peppers are browned, add the eggplant, zucchini, and sprinkle with a pinch of salt. Mix well and let cook until the vegetables release some of their water.
- When the vegetables are softened, add the remaining ingredients: tomato, water, bouillon, herbs, pepper, and olives if desired.
- Reduce the heat, cover, and let simmer for about 30 minutes, mixing occasionally. Add water if it becomes too dry.
- When cooked, the vegetables should look well-confited. Remove from heat and serve as a side with pasta, rice, a protein, or on its own for a light meal.
Nutrition
Serving: 1portionCalories: 150kcalCarbohydrates: 16gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!