Ratatouille Fast
by Editorial Staff
Ratatouille is said to have started to be cooked in France in the 18th century, but this vegetable dish only began to gain popularity decades ago. The basis of any ratatouille is vegetables – bell peppers, zucchini, eggplants.
Cook: 40 mins
Servings: 4
Ingredients
- Eggplant (small) – 1 pc.
- Bulgarian red pepper – 1 pc.
- Zucchini (or young zucchini) (small) – 2 pcs.
- Canned tomatoes, in their own juice, without skin (or fresh) – 400 g
- Bulb onions – 1 pc.
- Garlic – 2 cloves
- Dry red (rose) wine – 3 tbsp
- Olive oil (first cold pressing) – 50 ml
- Bay leaf – 2 pcs.
- Salt to taste
- Ground black pepper – to taste
- Parsley (for serving) – to taste
Directions
- Prepare all vegetables. Chop onion and garlic finely. Cut eggplants, zucchini (or young zucchini), pepper into slices. Tomatoes for this ratatouille were canned, chopped (more convenient and faster). You can try to cook a dish with fresh tomatoes, for this, dip them in boiling water for a minute, peel, and cut them into pieces (the taste of ratatouille may differ slightly as a result).Heat olive oil in a large skillet with high sides over high heat. Put onion and eggplant in a frying pan, stir.
- Put the bell pepper and zucchini in the pan. Cook, stirring occasionally, for about 5 minutes.
- Add garlic, tomatoes, wine, and bay leaf. Bring the mixture to a boil, reduce heat, cover the pan with a lid and cook the ratatouille for 10-15 minutes, stirring occasionally. Remove bay leaves, season with salt and pepper to taste. Sprinkle ratatouille with chopped parsley on a plate before serving.
Enjoy your meal!
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