Ratatouille with eggplants and zucchini
Description
The recipe won't take much time. Carrot wasn't included in the recipe—it was accidentally left out. But it will look and taste very harmonious in this eggplant and zucchini stew. This vegetable is quite firm, so carrots should be added to the dish first, together with cabbage. As for the sauce, if you prefer piquant flavors, I recommend squeezing a couple of garlic cloves into the sauce. This will give the dish a special spicy taste. Good luck! Serve hot.
Instructions
- 1
Step 1
Prepare all the vegetables. Wash them thoroughly and cut into cubes.
- 2
Step 2
First, we place the eggplants into salted water for about 20 minutes.
- 3
Step 3
Pour olive oil into a cast-iron or heavy-bottomed pot, add chopped cabbage, and pour in some water. Simmer over medium heat for about 15 minutes, adding more water if needed.
- 4
Step 4
Next, add the onion and eggplants. Simmer for about 10 more minutes.
- 5
Step 5
Next, add the zucchini. Simmer for another 10 minutes, stirring occasionally.
- 6
Step 6
In a small bowl, prepare the sauce - water, spices, salt, a little oil, and tomato paste. Mix and add to the stew. Stir and continue simmering, covered.
- 7
Step 7
The last ingredient to add to the stew is bell pepper (red and green). These require the least cooking time, so they are usually added about 2–3 minutes before the end of cooking.