Ratatouille

Provençal vegetable stew of eggplant, zucchini, peppers and tomatoes.

50 min 4 servings Medium french

Ingredients

• 1 pcs eggplant
• 2 pcs zucchini
• 2 pcs bell peppers
• 4 pcs tomatoes
• 1 pcs onion
• 3 cloves garlic
• 4 tbsp olive oil
• 1 tsp thyme

Steps

1. Cut the eggplant, zucchini and peppers into 2 cm cubes.
2. Chop the tomatoes, onion and garlic.
3. Heat half the oil in a large pot and sauté the onion and garlic for 3 minutes.
4. Add the eggplant and cook for 8 minutes until it starts to soften.
5. Add the zucchini, peppers and the rest of the oil.
6. Stir in the tomatoes, thyme and a pinch of salt.
7. Cover and simmer for 25 minutes, stirring occasionally.
8. Serve warm or at room temperature.