Ratatouille

🥘 Ingredients

• bay leaf
  1 feuille
• eggplants
  350 g
• garlic (chopped)
  3 gousses
• olive oil
  6 c. à soupe
• onions
  350 g
• pepper
• peppers (red and green)
  350 g
• salt
• thyme
  1 brin
• tomatoes (very ripe)
  500 g
• zucchini
  350 g

🍳 Cookware

• frying pan

1. 1

   Peel the tomatoes and cut them into quarters. Cut the eggplants and the zucchini into rounds. Thinly slice the peppers into strips and the onions into rings.

   tomatoes: 500 g (very ripe), eggplants: 350 g, zucchini: 350 g, peppers: 350 g (red and green), onions: 350 g
2. 2

   Heat the olive oil in a frying pan and soften the onions and peppers in it.

   olive oil: 2 c. à soupe
3. 3

   Once they are tender, add the tomatoes, the garlic , the thyme and the bay leaf . Add the salt and the pepper , then leave to simmer gently, covered, for ⏱️ 45 minutes .

   garlic: 3 gousses (chopped), thyme: 1 brin, bay leaf: 1 feuille, salt, pepper
4. 4

   Meanwhile, cook the eggplants and the zucchini, separately or together, in the remaining olive oil for ⏱️ 15 minutes .

   olive oil: 4 c. à soupe
5. 5

   When the vegetables are no longer firm, add them to the tomato mixture and continue cooking over very low heat for ⏱️ 10 minutes . Adjust the seasoning if needed.