Ratatouille (French Stew)
by Editorial Staff
This classic vegetable stew comes from Nice, the “homeland” of ratatouille.
Ingredients
- Small eggplants – 1 kg
- Zucchini – 3 pcs.
- Ripe tomatoes – 1 kg
- Bulgarian pepper – 2 pcs.
- Bulb onions, large – 2 pcs.
- Garlic – 6 cloves
- Pitted black olives – 150 g
- Capers – 30 g
- Wine vinegar
- Granulated sugar – 10 g
- Fresh basil – 10 leaves (I forgot to buy – I used dried basil)
- Thyme
- Ground black pepper
- Coarse and regular salt
- Olive oil
Directions
- Cut the eggplants into cubes, transfer to a colander, sprinkle with coarse sea salt, put under pressure. Do not forget to put a plate under a colander – the eggplants will give juice, all the bitterness will come out of them.
- In the meantime, let’s get to the rest of the vegetables. To remove the skin from tomatoes, pierce them with a fork in several places, pour boiling water over them – the skin will come off much easier.
Heat olive oil in a deep frying pan, fry finely chopped onions, add chopped tomatoes, garlic, basil, thyme, sugar, salt, and pepper to taste. - Leave the tomatoes to simmer, uncovered, over low heat for at least half an hour.
- Heat the olive oil in two different pans. In the first, stew finely chopped peppers, in the second – eggplants previously peeled from salt. As soon as the vegetables are ready, transfer to a colander so that the glass will have excess oil.
- Add capers and wine vinegar to the stewed tomatoes.
- Then add the rest of the stews and black olives to the tomatoes. Simmer for another 15 minutes – and the ratatouille is ready for you! If the ratatouille is too oily, you can remove the excess oil with a spoon. Ratatouille can be eaten both cold and hot. It is especially good with white bread croutons and cold white currant wine.
Enjoy your meal!
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