Recipe: vegetarian ratatouille
Ingredients :
- 2 red onions
- 4 cloves of garlic
- 2 eggplants
- 3 zucchinis
- 3 red or yellow peppers
- 6 ripe tomatoes
- ½ a bouquet of fresh basil, (15g)
- olive oil
- a few sprigs of fresh thyme
- 1 can of 400 g of tomatoes
- 1 tablespoon balsamic vinegar
- ½ lemon
Preparation :
- Prepare your ingredients before you start - peel and quarter the onions, then peel and finely chop the garlic. Chop the eggplants and zucchinis, remove the seeds from the peppers and cut them into pieces. Coarsely chop the tomatoes and basil leaves and set aside, then thinly slice the stems.
- Heat 2 tablespoons of oil in a large saucepan, add the eggplants, zucchini and peppers and fry for about 5 minutes, or until golden brown and softened, but not cooked through. Pour the cooked vegetables into a large bowl.
In the pan, add the onion, garlic, basil stems and thyme leaves with another drizzle of oil, if necessary. Fry for 10 to 15 minutes.
- Return the cooked vegetables to the pan and stir in the fresh and canned tomatoes, balsamic and a good pinch of sea salt and black pepper.
- Mix well and cover the pan. Simmer over low heat for 30 to 35 minutes, or until reduced.
- Tear the basil leaves, finely grate the lemon zest and adjust the seasoning if necessary. Serve with a piece of bread or steamed rice.
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