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Ratatouille
| Preparation : 35 min | Resting : - |
| Cooking : 1 hr | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 375 | g de courgettes |
| 2 | onions |
| 2 | red peppers |
| Bay leaves, fresh thyme |
|
| salt, pepper |
| 750 | g of tomatoes |
| 2 | aubergines |
| 3 | garlic cloves |
| olive oil |
| 1 | Wash the vegetables. Halve and deseed the peppers. Peel the onions and garlic. Halve the garlic lengthways and remove the central shoot. |
| 2 | Dice all the vegetables (apart from the garlic) separately in the midi bowl fitted with the dicing kit or, failing that use the 4-mm slicing disc. |
| 3 | Soften the onions and garlic in a thick-bottomed pan with a little olive oil. Add the peppers. When cooked, lift the vegetables out with a slotted spoon and set aside. |
| 4 | Fry the courgettes and aubergines. Lift out and set aside. |
| 5 | Add the tomatoes to the pan and cook for 10 minutes. Return all the other vegetables to the pan. |
| 6 | Season and add the herbs. |
| 7 | Simmer over a low heat without the lid for approx. 40 minutes, stirring frequently with a wooden spoon. |
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