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Ratatouille
Ingredients
- 2 large onions, chopped
- 3 cloves garlic cloves, chopped
- 1 large eggplant
- 2 large zucchini
- 3 carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 5 large tomatoes
- 3 tablespoons tomato paste
- 2 cups water
- 2 teaspoons salt
- half teaspoon black pepper
- 2 teaspoons Herbes de Provence or thyme
- half package pasta
Preparation
A pasta and vegetable stew from French cuisine.Herbes de Provence is a French spice blend made of flowers and leaves of thyme, basil, oregano, marjoram, savory, and bay leaves. It can be found in spice stores.
Cut all the vegetables into cubes.
Arrange the eggplant cubes in a baking dish, drizzle with olive oil and bake for about half an hour at 170 degrees, until the eggplant is golden and soft.
In a wide pot, fry the onion until golden.
Add the garlic and continue frying for about two minutes.
Add the carrot cubes, stir, cover the pot and steam for about five minutes.
Add the peppers, stir and cover the pot to steam for another five minutes.
Add the zucchini, stir and cover the pot to steam for another five minutes.
Add the tomatoes, tomato paste, water and spices.
Bring to a boil, lower the heat, cover the pot and cook until the vegetables are tender.
Add the eggplant cubes.
Meanwhile, cook the pasta and drain well.
When the vegetables are soft, add the pasta and stir gently so as not to crush the vegetables.
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