Ratatouille
Ratatouille is an moderately easy dinner. Made with 1 lb. aubergines (eggplant), cut in 1/2-inch slices, salt and pepper, olive oil, 1 lb. courgettes (zucchini), cut into small chunks and 1 lb. red and green peppers, cored and sliced thinly, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Salt eggplant and leave for 30 minutes to drain.
Pat dry. Heat 6 tablespoons olive oil in a large heavy pan. Add eggplant. Brown on all sides. Remove. Drain on paper. Add more oil. Cook zucchini until moisture has evaporated.
Remove. Drain. Cook peppers. Remove. Drain. Add onions.
Cook until soft, not brown. Stir in tomatoes, garlic, sugar, parsley and thyme.
Simmer for 30 minutes.
Add the rest of the vegetables. After 5 minutes, remove from heat.
Mix in basil. Refrigerate overnight.
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