Ratatouille

Instructions

1. 1

   Prepare the vegetables

   8 min

   Begin by slicing the aubergines in half lengthwise, then cut them into 1.5 cm chunks. Next, trim the ends of the courgettes and slice them into 1.5 cm rounds. For the yellow peppers, remove the stalk, slice them into three sections, and chop into bite-sized pieces. To prepare the tomatoes, score a small cross on the bottom of each, blanch them in boiling water for about 20 seconds, then transfer them to cold water. Once cooled, peel off the skins, quarter the tomatoes, remove the seeds, and chop them into smaller pieces.

2. 2

   Cook the aubergines

   13 min

   In a sauté pan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the prepared aubergine chunks and sauté them for approximately 5 minutes on each side until they become soft and slightly golden. Once cooked, remove the aubergines from the pan and set them aside to retain their texture and flavor.

3. 3

   Sauté courgettes and peppers

   10 min

   Using the same sauté pan, add 1 tablespoon of olive oil and heat it over medium-high heat. Add the courgettes and cook for about 5 minutes, stirring occasionally, until they develop a golden color. Remove them from the pan and then add the yellow peppers, cooking them in the same manner until they are tender and slightly caramelized.

4. 4

   Cook the aromatics

   10 min

   In the same pan, add the chopped onion and sauté for 5 minutes, stirring frequently until they are translucent and fragrant. Then, add the finely chopped garlic and cook for an additional minute, being careful not to let it burn. Next, stir in the red wine vinegar and sugar, allowing them to combine before adding the chopped tomatoes and half of the torn basil leaves for added flavor.

5. 5

   Combine and finish

   7 min

   Return the sautéed aubergines, courgettes, and yellow peppers to the pan with the tomato mixture. Season generously with salt and black pepper to taste, then stir everything together and let it cook for an additional 5 minutes to meld the flavors. Serve the ratatouille hot, garnished with the remaining basil leaves for a fresh touch.