How to make Ratatouille at home. This thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes will use up your extra vegetables, making enough food to feed a crowd, pack for dinner, and still freeze for later. Ratatouille is a bowl of summer’s bounty, elevated beyond the sum of its parts, through the magic of heat and time. Large chunks of tender vegetables, impregnated with the ripe flavors of the summer sun. Juicy, but not watery, and with a rich savoriness. Enjoy this superhealthy classic French vegetarian dish.
Ingredients
Half red and yellow pepper
Half a courgette
Half an Aubergine
3-4 tomatoes
1 tsp of tomato purée
30 ml of olive oil or 1 cal olive oil spray
3 clove of garlic
Half an onion
Basil leaves about 5 leaves
Salt and pepper
Directions
Step 1 : Start off by chopping all your vegetables into nice chunky bite size pieces.
Step 2 : Add olive oil or use cooking spray, add your garlic, onions and peppers. Saute them for 5 min.
Step 3 : Add courgettes, tomato puree and basil.
Step 4. Add aubergines and mix well, cook for 5 min.
Step 5: Then add tomatoes and cook for 15-20 min.
Step 6 : Serve with rice, pasta, meat or fish.
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