Ingredients:
(serves 6) Sr B V Gf
- 1 yellow onion
- 1 yellow bell pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 eggplant
- 6 tomatoes, preferably San Marzano or Roma
- ½ cup Kalamata olives
- 2 Tbsp. capers
- 3 Tbsp. white vinegar
- 10 leaves of basil
- Tbsp. parsley, chopped
- 2 cloves of garlic, cut in half
- 6 Tbsp. of EVOO
- Pepper
- Salt
Wash and dry all the vegetables.
Since the different vegetables have different cooking times, they must be added at the right moment, otherwise some will overcook while others will undercook.Remove all the seeds and the white internal skin of the bell peppers. Cut them into 1-inch squares.
Peel the onion, cut it in half, then cut each half in eight sections.
Peel the garlic, remove its green core and cut it in half.
Warm up the Evoo in a big frying pan. Add the onion and garlic to the pan, sauté them until they start to turn golden, stirring often. Add the bell peppers and sauté them – stirring often – for 10 minutes.
Add pepper and salt and cook, covered and at low temperature, for at least 15 minutes.
Cut the eggplant into 1-inch squares, removing the central part with the seeds, and add it to the bell peppers.
Wash the tomatoes and slice them vertically into four sections. Add them to the pan and cook for 10 minutes.
Finally, wash the basil leaves and the parsley, chop the parsley and add them to the ratatouille, together with the olives, the capers and the vinegar.
Cook – covered – until all the ingredients are well done and start blending together.
Should the ratatouille look too dry while it’s still cooking, add some hot water. If, on the contrary, it looks too watery when all the ingredients are almost done, cook uncovered on high heat for the last five minutes.
Serve warm or cold.