Today we will prepare together a dish that can be defined as a French relative of caponata and peperonata: ratatouille. It is a mix of stewed vegetables, in which peppers, courgettes, aubergines and tomatoes triumph. Discover my version (without onion).
Identity Card of the Recipe
- 39.4 KCal Calories per serving
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Ingrediants
- 200 gr of coppery tomatoes
- 200 gr of aubergines
- 200 gr of zucchini
- 200 gr (both red and yellow) of peppers
- 1 clove of garlic
- a few basil leaves
- a few sprigs of thyme
- 2 tablespoons of extra virgin olive oil
Materials Needed
- Casserole
- Chopping board
- Knife
- Ladle
Preparation
- First of all, carefully wash all the vegetables to eliminate any impurities and any residual soil.
- Tick the courgettes and cut them into regular cubes.
- Trim the aubergines, without peeling them, and cut them into small cubes.
- Remove the stalk and the filaments from the peppers (red and yellow), then cut out some not too big layers.
- Cut the tomatoes into pieces.
