Ratatouille
85 min219 kcal each
The Provençal summer stew of aubergine, courgette, peppers and tomato, each softened in olive oil before they meet.
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Plan this recipeIngredients
for 6 servings- Aubergines500 g
- Zucchini500 g
- Bell peppers, mixed colours400 g
- Onions2 piece
- Tomatoes800 g
- Garlic4 clove
- Olive oil6 tbsp
- Fresh basil10 g
- Fresh thyme3 sprig
- Bay leaf1 piece
- Salt1½ tsp
- Black pepper½ tsp
Method
Prep 25 min · cook 60 min- Cut the aubergines, courgettes and peppers into 2 cm pieces, slice the onions and chop the tomatoes.
- Brown the aubergines in 2 tablespoons of the oil for 8 minutes and set aside; do the same with the courgettes, then the peppers.
- Soften the onions and garlic in the remaining oil for 8 minutes, then add the tomatoes, thyme and bay leaf and cook for 10 minutes.
- Return all the vegetables, season, cover and simmer gently for 30 minutes, stirring now and then.
- Stir in the torn basil. Eat hot, warm or cold; it keeps for 4 days and is better the next day.
Nutrition
per servingCal
219
Protein
4.39g
Carbs
22g
Fat
14g
Of 13g of sugar per serving, 0g is added sugar.
Of 14g of fat per serving, 2.1g is saturated.
