Ratatouille in a skillet
Description
Ratatouille cooked in a skillet is one of my favorite vegetable dishes. Hats off to the French—they've managed to create something truly amazing even from very simple ingredients :) If the vegetables are fresh and high quality, the dish turns out incredibly delicious. I usually make skillet ratatouille during summer, when I don't feel like eating anything heavy or meaty, and light vegetable dishes like ratatouille are just perfect. Sharing the recipe with you.
Instructions
- 1
Step 1
Wash and peel the vegetables. Cut the onion into 8 pieces, finely chop the garlic, slice the zucchini and eggplant into half-moons 1-2 cm thick, cut the peppers into large pieces, and dice the tomatoes.
- 2
Step 2
Heat the oil in a skillet, sauté the garlic in it for 30 seconds. Then add the zucchini and eggplant, cook for another 4–5 minutes over medium heat, then add the peppers and onion and cook for 4 more minutes.
- 3
Step 3
Pour in the wine, bring to a boil, then cover with a lid and simmer over low heat for 20 minutes.
- 4
Step 4
Add the tomatoes and ketchup, mix well and cook for another 10 minutes uncovered over low heat.
- 5
Step 5
Ratatouille is ready in the pan.