Easy

Tomato

Eggplant

Olive oil

Green bell pepper

Onion

Pepper

Salt

Zucchini

Garlic

Sage leaves

Laurel leaves

Thyme

Ratatouille

<h5>40 min</h5><p>Prepare 1 kg of tomatoes.</p>

<h5>2 min</h5><p>In a large saucepan over medium heat, pour 4 tablespoons of olive oil and add 1 bay leaf, thyme, 2 garlic cloves, and 2 sage leaves.</p><p>Cook and stir for 1 minute.</p>

<h5>5 min</h5><p>Add the tomatoes, salt, pepper and mix well.</p><p>Lower the heat and cover, so let it stew for 1 hour, the time to prepare all the other vegetables.</p>

<h5>5 min</h5><p>Peel the eggplants, and dice them.</p>

<h5>5 min</h5><p>In a skillet over medium heat, pour in 3 tablespoons of olive oil and add the diced eggplant, salt and pepper.</p><p>Cook until barely toasted.</p><p>Reserve.</p>

<h5>10 min</h5><p>Peel the peppers, and dice them (take different colors for aesthetics).</p>

<h5>5 min</h5><p>In the same skillet over medium heat, pour 3 tablespoons of olive oil and add the diced peppers, salt and pepper.</p><p>Cook until tender.</p><p>Reserve</p>

<h5>5 min</h5><p>Wash zucchini, cut into 1/2 slices.</p>

<h5>7 min</h5><p>In the same skillet over medium heat, pour in 3 tablespoons of olive oil and add the zucchini, season with salt and pepper.</p><p>Cook until tender.</p><p>Reserve</p>

<h5>5 min</h5><p>Prepare the onions and chop them.</p>

<h5>15 min</h5><p>In the same skillet over medium heat, pour 3 tablespoons of olive oil and add the onions, season with salt and pepper.</p><p>Cook until lightly caramelized.</p><p>Reserve</p>

<h5>5 min</h5><p>Uncover the tomato pan, remove and discard the herbs and garlic, then let the cooking water evaporate a bit.</p>

<h5>3 min</h5><p>Then add all the vegetables, some thyme leaves and mix well.</p><p>Reheat everything for a few minutes.</p><p>Your ratatouille is ready.</p>

Easy

112 min

Accompaniment

Main course

Servings

6

Nutrition

/ per serving

Directions

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