Ratatouille
Steps
- Cut 2 eggplants, 3 medium zucchini, and 2 red bell peppers into 1¼in / 3cm chunks.
- Heat 2 tablespoons of olive oil in a large deep pan. Cook 1 large, chopped onion over medium heat for 10 minutes.
- Add the chopped vegetables. Cook over high heat for 10 minutes, stirring. Add 3 cloves of crushed garlic and cook for 1 minute.
- Add 800g of canned chopped tomatoes, 200ml of water, and 1 teaspoon of dried oregano.
- Simmer for 20 minutes, stirring, until the vegetables are tender and the sauce thickens.
- Stir in 1 tablespoon of red wine vinegar, 1 tablespoon of sugar, and 1 small bunch of chopped basil. Season with salt to taste.
