Ratatouille
A classic French vegetable stew featuring eggplant, zucchini, yellow pepper, and tomato, finished with garlic, onion, vinegar, sugar, and fresh basil.
Pasos
- 1
Prepare vegetables: cut eggplants into 1.5 cm chunks, trim the ends of the courgettes and cut into 1.5 cm slices, and cut the peppers into pieces. Peel, deseed, and roughly chop the tomatoes.
- 2
Blanch the tomatoes: score a small cross on each tomato, boil for 20 seconds, peel, and chop the flesh.
- 3
In a sauté pan over medium heat, warm 2 tablespoons olive oil. Brown the eggplant for about 5 minutes per side, then remove and set aside. Fry the courgettes in 1 tablespoon oil for about 5 minutes until golden; repeat with peppers.
- 4
Tear the basil leaves. Cook the onion in the pan for 5 minutes, add garlic and cook for 1 minute more. Stir in vinegar and sugar, then add tomatoes and half the basil. Return the vegetables to the pan and season with salt and pepper; cook for 5 minutes.
- 5
Serve with the remaining fresh basil.
