Antonia Ratatouille

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g auberine (s)
  • 500 g zucchini
  • 4 bell peppers, green, red and yellow
  • 500 g tomato (s)
  • 250 g onion (s)
  • 3 clove (s) garlic
  • 125 ml olive oil
  • thyme
  • basil
  • salt and pepper
Antonia Ratatouille
Antonia Ratatouille

Instructions

  1. Cut the aubergines and zucchini into thick slices, lightly salt and let stand between two layers of kitchen paper under a heavy board for 20 minutes, then dry well. Cut the peppers into strips, peel the tomatoes, quarter them and remove the seeds, cut the onions into rings, finely chop the garlic.
  2. Heat the oil in a large ovenproof saucepan, fry the onion rings and garlic in it. Layer the eggplant, zucchini, peppers and tomatoes on top. Fry everything for 10 minutes. Salt and season with thyme, basil and pepper. Close the pot tightly and stew the vegetables in the oven over low heat for about 30 minutes. Remove the lid and let it sit in the oven for another 10 minutes.

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