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
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. 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.
  2. Peel the garlic, crush it with a knife. Take a saucepan or frying pan with a thick bottom, heat the oil, put the garlic.
  3. 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.
  4. 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.
  5. Add fried eggplants to the zucchini, put diced bell pepper, mix. Add the herbs, according to the recipe – thyme leaves, I replaced with basil.
  6. Put the diced tomatoes. Add sugar, pepper mixture, lemon juice. Add salt if necessary. Stir and simmer for 10 minutes.
  7. Add the greens, I have cilantro. Mix everything, turn off the heat, let the dish brew for 10 minutes.
  8. The dish is served hot or cold. Enjoy your meal!
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