Ratatouille

Ingredients

• Eggplant300g (1 medium unit)
• Zucchini400g (2 medium units)
• Bell peppers (red and yellow)450g (2 units)
• Vine-ripened tomatoes500g (4 units)
• Yellow onion100g (1 unit)
• Fresh thyme3g (to taste)
• Extra virgin olive oil55ml (4 tablespoons)
• Fine salt6g

Allergens

None of the 14 main allergens in the ingredients.

Method

1. Wash all vegetables and cut them into uniform 2 cm cubes to ensure even cooking.
2. Score a cross on the tomatoes, blanch for 30 seconds, peel, remove seeds, and cut into strips or cubes.
3. In a large saucepan, heat one tablespoon of oil and sauté the eggplants over high heat until golden; remove and set aside.
4. Repeat the process with the zucchini, cooking with one tablespoon of oil until slightly crispy, then set aside.
5. Add the remaining oil and sauté the finely sliced onion together with the bell peppers for about 10 minutes over medium heat.
6. Recombine the previously cooked eggplants and zucchini in the saucepan with the peppers and onion.
7. Add the tomatoes, thyme leaves, and salt; stir gently with a wooden spoon.
8. Cover with a lid and stew over low heat for 30 minutes, stirring occasionally.
9. Remove the lid for the final 5-10 minutes of cooking to allow excess vegetable water to evaporate.
10. Let the ratatouille rest for at least 10 minutes before serving to allow the flavors to meld perfectly.