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Ratatouille with potatoes in a pan
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Ratatouille with potatoes in a pan

60 min4 serv.20 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. I will tell you more details below. The finished dish can be served at the table.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients. Wash all the vegetables beforehand and dry them.

  2. 2

    Step 2

    Step 2

    Peel the potatoes and cut them into cubes. Slice the eggplants and red peppers into medium pieces, and cut the onion into half-rings. Cut the zucchini into thick rounds or quarters. Peel the garlic and slice it into pieces. Leave the cherry tomatoes whole, but if using regular tomatoes, cut them into cubes.

  3. 3

    Step 3

    Step 3

    Salt the eggplants, mix, and let stand for 10–15 minutes. Then rinse in cold water and squeeze out the liquid.

  4. 4

    Step 4

    Step 4

    Heat a skillet over medium heat with olive oil. Add the eggplants and sauté for 7–10 minutes, until browned. Then transfer the eggplants to a plate and season with salt to taste.

  5. 5

    Step 5

    Step 5

    Fry the potatoes separately until almost cooked and golden brown. Transfer them to the eggplants.

  6. 6

    Step 6

    Step 6

    Add more vegetable oil and fry the zucchini until golden brown. This will take about 5 minutes. Transfer the zucchini to a plate and season with salt.

  7. 7

    Step 7

    Step 7

    Then add the onion and bell pepper to the pan, season with salt, and cook for about 5 minutes until they become slightly soft.

  8. 8

    Step 8

    Step 8

    Then add the garlic and cook for another 2 minutes.

  9. 9

    Step 9

    Step 9

    Season the vegetables with red ground pepper, add tomato paste. Simmer for another 5 minutes, stirring constantly.

  10. 10

    Step 10

    Step 10

    Add the cherry tomatoes and pour in the white wine. Bring to a boil and evaporate some of the alcohol.

  11. 11

    Step 11

    Step 11

    Then add all the sautéed vegetables back to the pan. Add the dried Italian herbs and pour in the wine vinegar. Cook everything together over low heat for about 15 minutes. If the vegetables release little juice, add some more water or vegetable broth.

  12. 12

    Step 12

    Step 12

    At the end, taste the dish and season with ground pepper and salt to taste. Add fresh basil, mix well.

  13. 13

    Step 13

    Step 13

    Ratatouille with potatoes in a pan is ready, enjoy your meal!