Ratatouille

INGREDIENTS

• olives – 10 pieces (seedless)
• eggplant – 3 PCs
• zucchini – 3 PCs
• red bell pepper – 2 PCs
• Basil, celery, parsley – 1 sprig
• salt
• vegetable oil

For the sauce:

• onion – 1 piece
• tomatoes – 500 g
• cloves – 1 Bud
• vegetable oil – 50 ml
• garlic – 1 clove
• wine vinegar – 2 tsp

STEP-BY-STEP RECIPE

Step 1

Eggplant and zucchini cut into cubes of side 1 cm, spread in different bowls. Eggplant sprinkle with salt, leave for 10 minutes, then rinse with warm water and dry. Peppers cut into the same cubes. Olives grind.

Step 2

On the tomatoes to make a cruciform incision, to put one in boiling water for 30 seconds. then transfer to cool and remove the skin. Cut each fruit in half and remove the seeds. The pulp finely chop.

Step 3

Onion and garlic chop, fry in hot oil, 10 minutes.

Step 4

Add the tomatoes and cloves and bring to a boil. Cook on low heat for 30 minutes Pour in the vinegar, remove from heat and leave under the lid.

Step 5

Heat in a pan 2 tbsp oil and fry eggplants, 4 min. to Pass on swipe. In the same pan, adding a little oil, fry the zucchini for 2 minutes, and place on napkins. Then fry the peppers for 2 minutes, and also put on napkins.

Step 6

Place all roasted vegetables in a saucepan, add the chopped greens and olives. Pour tomato sauce, stir and heat on medium heat until desired temperature. If necessary, add salt and pepper.