Vegetable goulash Ratatouille
Description
The dish is prepared without unnecessary complications. In this recipe, ratatouille vegetables are cooked longer than usual to achieve a richer flavor. The finished dish can be served at the table.
Instructions
- 1
Step 1
Cut the eggplants, zucchini, peppers, and onion into small pieces. Cut the tomatoes in half and remove the tough core from the top.
- 2
Step 2
Heat 4 tablespoons of olive oil in a large pot. Add eggplants, salt, pepper, and sauté for 4-5 minutes.
- 3
Step 3
Then place the eggplants in a colander and leave to drain.
- 4
Step 4
In the same pot, without cleaning, add another 2 tablespoons of olive oil and sauté the zucchini for 3-4 minutes. Then transfer to a colander.
- 5
Step 5
Do the same with the pepper.
- 6
Step 6
Pour 3 tablespoons of olive oil into the same pot. When the oil is hot, add the onion, 3 parsley sprigs, 3 thyme sprigs, 3 sage leaves, salt, pepper, and sauté for 1-2 minutes.
- 7
Step 7
Place the tomato halves in a saucepan, cut side down, cover with a lid, and fry for 2 minutes.
- 8
Step 8
Flip the tomatoes and cook for another 2 minutes.
- 9
Step 9
Place the tomatoes on a plate. Put all the vegetables except tomatoes in the pot, turn to low heat, cover with a lid, and let simmer for at least one hour.
- 10
Step 10
After this time, add the peeled tomatoes, cover with a lid, and let simmer for 30 minutes. Then remove from heat, discard the herbs, and stir well.
- 11
Step 11
Can be served with rice.