There is nothing easier than making a ratatouille. At home we usually prepare generous amounts both to eat as a main dish and to use as an accompaniment to fish and meat throughout the week. Simple, healthy and versatile, Can we ask for more?
Doing so is not only easy, but also relatively quick. Chopping the vegetables very finely will help you save time. As I was not in a hurry, I preferred to chop them in a more "rustic" way. Regarding the boiled egg, It is a great idea to make it more attractive to children. Give it a try! And if you like this version, be sure to try the winter version of this dish.
- 1 chopped onion
- 1 green bell pepper, minced
- ½ red bell pepper,, chopped
- 1 zucchini, minced
- 1 eggplant, peeled and chopped
- 1 glass of tomato sauce
- Extra virgin olive oil
- 2 boiled eggs
- In a saucepan or skillet sauté the onion and the pepper with a drizzle of oil for 12 minutes over medium heat.
- Then add the zucchini and the diced aubergine and sauté for a couple of minutes. Then, cover the casserole and sauté 10 more minutes, so that the vegetables become tender.
- Add the tomato, mix well and cook the whole for a few more minutes until all the vegetables are ready.
- Serve the ratatouille with the cooked hollow chopped on top.