Ratatouille

Method

1. 1
   • eggplant 1
   • olive oil 5 tbsp

   Fry the eggplant golden — Heat 3 tbsp of the olive oil in a large pan and fry the eggplant over medium-high heat for 8 minutes until golden. Remove and set aside.

   ⏱8 min
2. 2
   • zucchini 2
   • onion 1
   • garlic 4
   • tomato paste 2 tbsp
   • olive oil 5 tbsp

   Soften the vegetables — Add the remaining oil and cook the onion, peppers, and zucchini for 8 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute.

   ⏱8 min
3. 3
   • eggplant 1
   • canned tomatoes 600 g
   • herbes de Provence 1 tbsp
   • fresh thyme 3

   Simmer the ratatouille — Return the eggplant, add the tomatoes, herbes de Provence, and thyme, and season. Simmer uncovered for 30 minutes, stirring now and then, until thick and glossy.

   ⏱30 min
4. 4
   • fresh thyme 3
   • fresh basil to taste

   Finish with fresh basil — Adjust the seasoning, remove the thyme stalks, and scatter with torn basil. Serve warm with crusty bread.