400 grams of onion
1 kg eggplant purple
1 kg zucchini
900 grams of red pepper
10 tablespoons olive oil
700 grams of tomatoes, cut into quarters
25 sheets of basil
20 grams of garlic, thinly sliced
salt to taste
ground pepper to taste
How to Make:
Peel the onion net. Cut in half, crosswise slices.
Clean the eggplant, discard the stem end. Cut lengthwise into three sections and circular, the shape of dice.
Clean zucchini, discard the stem end. Cut lengthwise into two sections and circular, the shape of the beam.
Remove the inside of a red bell pepper, cut a circle as small as possible.
Heat 2 tablespoons olive oil in a skillet, saute the onion until wilted. Add salt and pepper powder to taste and stir well. Remove and set aside. Alternately, sauteed red peppers, zucchini, tomatoes, and eggplant purple.
Combine all ingredients in a stir-food container, add the basil and garlic. Stir well. Pour 8 tablespoons olive oil and cover ratatouille. Ratatouille cook over medium heat for 20 minutes.
Serve while hot.
To 12 servings