If you want to stew vegetables deliciously, then take note of this recipe. Ratatouille in a pan is easy to prepare, does not take much time, and can be served both hot and cold.
It is necessary
- - 200 g eggplant;
- - 200 g zucchini;
- - half a bell pepper (red and yellow);
- - 2 tomatoes;
- - 1 large onion;
- - 2 cloves of garlic;
- - 3 tbsp. l. olive oil (can be replaced with vegetable oil);
- - salt to taste;
- - peppercorns to taste;
- - parsley, cilantro or dill to taste;
- - dry Provencal herbs to taste.
Instructions
Step 1
We wash the vegetables well, dry them.
Step 2
Cut the eggplants into circles about half a centimeter thick. We cut each circle into quarters. Zucchini (can be replaced with zucchini) cut into circles, each cut into two parts. If you are using zucchini, do not cut the skin off.
Step 3
My bell peppers and tomatoes, remove the stalks, seeds with pepper. Cut the peppers and tomatoes into small cubes (peppers can be cut into strips - to taste). Cut the peeled onion into large cubes. Chop the garlic cloves.
Step 4
Heat the olive oil in a frying pan, in which we fry the onion cubes and half the chopped garlic (fry for three minutes). Then add the eggplants to the onion, fry for another two minutes.
Step 5
Put the cubes of bell pepper and zucchini in the pan, mix, fry for three minutes. Add tomatoes and crushed peppercorns, salt and season with Provencal herbs to taste.
Step 6
We cover the vegetables with a lid, reduce the heat and simmer the dish for about half an hour. Add the remaining chopped garlic, stir, and leave the vegetables covered for about 5-10 minutes. Decorate with parsley or dill and serve.
