First, cut the eggplants into cubes of about 2 cm; place them in a colander and sprinkle with plenty of salt. This will expel the water. We will cut the zucchinis in the same way. The onions will be chopped into small pieces. The peppers are cut into strips. And the garlic is peeled and chopped.
In a pan, add a layer of olive oil and before it smokes, add the onion so it fries but does not brown. Remove the onion and drain it; placing it in a salad bowl. Next, do the same in the same oil with the peppers.
We continue doing the same with the zucchinis. If the oil runs out, add another splash. The same goes for the eggplants; and back to the salad bowl, also the raw chopped garlic. Now everything from the salad bowl goes back to the pan.
Next, peel the tomatoes (in boiling water), removing the stem, chop them and salt them.
The ratatouille will now need to simmer for an hour and a half; when a lot of liquid is created, we will need to let it evaporate. Season with salt and pepper when it is ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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