Easy

Tomato

Eggplant

Olive oil

tablespoons

Green bell pepper

Pepper

Red bell pepper

Salt

Zucchini

Garlic

Laurel leaves

Thyme

Ratatouille

5 min.Cut peeled tomatoes into quarters, eggplant and zucchini into strips.

2 min.Slicing the peppers and onion into strips.

2 min.Heat 2 tablespoons of oil in a skillet and melt the onions and peppers.

1 min.When tender, add tomatoes, minced garlic, thyme and bay leaf.

45 min.Salt, pepper and simmer gently covered for 45 minutes.

15 min.Meanwhile, prepare the eggplant and zucchini. Cook them separately or not in olive oil for 15 minutes.

10 min.Check the vegetables to make sure they are no longer firm. Add them to the tomato mixture and extend the cooking time on very low heat for 10 min.

Easy

80 min

Accompaniment

Servings

4

Nutrition

/ per serving

Directions

Step #1

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