Quick Ratatouille Recipe
Ratatouille is a popular vegetable dish of Provencal cuisine. The classic ratatouille is prepared a little bit on purpose and you need to spend half a day at the stove. I offer a simplified, but no less delicious version of this bright, fragrant and healthy dish. In addition, the dish is universal. It can be served as a hot appetizer, main course or as a cold appetizer.
Servings 4
Cook Time 40 minutes
Ingredients
- 1 piece Eggplant
- 1 piece Zucchini
- 1 piece Sweet pepper
- 2 pieces Tomatoes
- 4 cloves Garlic
- 1 piece Onion
- Thyme or basil
- 1 teaspoon Sugar
- Salt to taste
- 3 tablespoons Vegetable oil
- A mixture of spices to taste
- 1 tablespoon Lemon juice
- Greens
Instructions
- Wash the eggplants, cut into cubes of 1 by 1 cm, sprinkle with salt and set aside for 20 minutes to remove the bitterness. Next, wash the eggplants, squeeze and dry with a paper towel.
- Peel the garlic, crush it with a knife. Take a saucepan or frying pan with a thick bottom, heat the oil, put the garlic.
- As soon as the garlic flavor appears, put the eggplants in a saucepan and fry, stirring constantly, for 5 minutes. Put the eggplants on a plate.
- Wash the onion and zucchini, peel and cut into the same cubes as the eggplant. Heat the oil in a frying pan, fry the onion for a couple of minutes, then add the zucchini and fry everything over medium heat for 5 minutes.
- Add fried eggplants to the zucchini, put diced bell pepper, mix. Add the herbs, according to the recipe - thyme leaves, I replaced with basil.
- Put the diced tomatoes. Add sugar, pepper mixture, lemon juice. Add salt if necessary. Stir and simmer for 10 minutes.
- Add the greens, I have cilantro. Mix everything, turn off the heat, let the dish brew for 10 minutes.
- The dish is served hot or cold. Enjoy your meal!