La Ratatouille
La Ratatouille is a traditional dish filled with vegetables from the south of France, perfect as a light meal or side.
Equipment
- large pot
Ingredients
Vegetables
- 2 beaux oignons
- 1 gros poivron rouge ou jaune
- 2 gousses d'ail
- 1 grosse aubergine
- 1 grosse courgette
- 1 belle tomate ou alors, 200 g de pulpe de tomates en conserve
- 200 ml eau peut-être +
- 1 cube bouillon de légumes salé à défaut, du sel
- 1 c. à café herbes de Provence bombée
- poivre
- 12 olives vertes ou noires facultatif
Instructions
Preparation
- Prepare your vegetables: peel what needs to be peeled. Cut the onions and the pepper into not too small pieces, and set aside in a shallow dish.
- Cut the garlic cloves into large pieces and set aside.
- Cut the eggplant and zucchini into cubes, and place them in another dish.
- In a third dish, crush the tomatoes and set aside.
Cooking
- Heat a large pot with oil, preferably olive oil, over medium heat.
- When the oil is hot, add the onion and pepper. Stir well.
- When the onion begins to become translucent, add the garlic in large pieces. Stir well to allow everything to brown.
- When the onions and peppers are browned, add the eggplant, zucchini, and sprinkle with a pinch of salt. Stir well and let cook until the vegetables release some of their water.
- When the vegetables have softened, add the rest of the ingredients: the tomato, water, broth, herbs, pepper, and olives if desired.
- Lower the heat, cover, and let simmer for about 30 minutes, stirring occasionally. Add water if it seems too dry.
- When cooked, the vegetables should look well confit. Remove from heat and serve as a side with pasta, rice, a protein, or on their own for a light meal.
Nutrition
Serving: 1portionCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 1200IUVitamin C: 30mgCalcium: 50mgIron: 1mg
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