This vegetable stew is a perfect dish to be served with grilled lamb chops. It features eggplant, onions, zucchini, bell peppers, and tomato. Herbs and garlic add flavor while olive oil serves as the base. Ratatouille is a nice dish to serve with roasts, grilled fish or omelets. When served cold it is a good appetizer.
- 500 grams eggplant
- 3 onions
- 500 grams yellow, red and green bell peppers
- olive oil extra virgin
- 500 grams zucchini
- 3 cloves garlic
- 500 grams tomatoes
- bay leaf
- salt and pepper
Wash and dry the vegetables. Don't peel the eggplant nor the zucchini but cut them in slices. Cut the peppers in half, remove the seeds and cut them in slices, not too thin. Remove the skin from the tomatoes after dipping them in boiling water for a few minutes. Cut them in quarters. Peel the onions et cut them finely. Crush the garlic cloves.
Heat two tablespoons of olive oil in a skillet. Cook the eggplant for 5 minutes, while stirring constantly. Add salt and pepper and take them out, reserve.
Add some olive oil in the skillet and add the zucchini. Stir fry them as the eggplant and remove them after 5 minutes. Repeat this also for the peppers.
Take a stewpan and heat 2 tablespoons of olive oil. Add the onions, stir them for 5 minutes, avoid browning. Add the tomatoes.
Now, add the eggplant, zucchini, and peppers in the stewpan. Heat everything up for 3 or 4 minutes. Add the bay leaf and the thyme. Mix well and cover. Lower the heat and let it simmer for 30 minutes.
Add the garlic, salt, and pepper and let it simmer 15 minutes. Take off the cover if there is too much liquid.