Ratatouille

Name: Ratatouille
Ingredients: 28 ounces stewed tomatoes (plum); 2 onions, sliced thinly; 2 red peppers, cut into chunks; 1 yellow pepper, cut into chunks; 1 aubergine, cut into chunks; 2 small zucchini, cut into thick slices; 4 garlic cloves, crushed; 2 bay leaves; 1 tablespoon chopped fresh thyme; salt, to taste; fresh ground black pepper, to taste; 1/2 tablespoon sugar; olive oil

13 ingredients

10 steps

Ingredients

28 ounces stewed tomatoes (plum)
2 onions, sliced thinly
2 red peppers, cut into chunks
1 yellow pepper, cut into chunks
1 aubergine, cut into chunks
2 small zucchini, cut into thick slices
4 garlic cloves, crushed
2 bay leaves
1 tablespoon chopped fresh thyme
salt, to taste
fresh ground black pepper, to taste
1/2 tablespoon sugar
olive oil

Directions

1

Heat a little oil in a large, heavy based pan. Add the onions and fry for 5 minutes. Now add the peppers and fry for 2 more minutes.
2

Remove from the pan.
3

Add a little new oil to the pan and fry the aubergines for 5 minutes, then add the zucchini and fry for 3 minutes.
4

Remove from pan.
5

Add the garlic, bay leaves, thyme, sugar and tomatoes to the empty pan and simmer until the tomatoes start breaking down.
6

Return all the vegetables to the pan and simmer on low for about 15 minutes.
7

Stir regularly and season with salt and pepper.
8

The vegetables should be very soft but at the same time still have some of their texture.
9

Season with more salt and pepper to taste.
10

Serve immidiately or allow to cool down and serve it cold.