Ratatouille

French cuisine

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Description Products Steps

Listen to the recipe:

Initially, ratatouille was a success only among humble farmers. They prepared a dish from vegetables that they grew in their own gardens: peppers, tomatoes, onions, garlic and zucchini. Be sure to add olive oil and basil. It didn't take long before ratatouille became the most famous French vegetable dish. And, perhaps, the most useful thanks to al dente - a cooking option in which vegetables retain their shape, elasticity and maximum vitamins.

1. Calories
   39,56 kcal
2. Protein
   1,31 gram
3. Fat
   1,99 gram
4. Carbohydrates
   4,42 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Eggplant

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   300 g
2. Tomato

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   350 g
3. Red onions

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   100 g
4. Garlic

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   2 cloves = 10 g
5. Olive oil

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   20 g
6. Basil

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   5 g
7. Salt

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   2 g
8. Black pepper ground

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   1 g
9. Zucchini Tsukini

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   300 g

Steps:

1. 
   Peel the zucchini, eggplant and tomatoes and cut into medium cubes. To keep vegetables firmer when cooking, do not peel them. Peel the onion and garlic, cut the onion into thin strips, and finely chop the garlic. Rinse the basil.
2. 
   Heat olive oil in a frying pan and fry the onion in it until golden brown. Add the garlic and fry for 2 minutes, then add the remaining vegetables and fry everything together for 6 minutes, stirring constantly.
3. 
   Reduce heat to low and add basil. Simmer the vegetables covered for 10 minutes. Season the finished ratatouille with salt, pepper, stir and serve.

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