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Pepe

Pepe Villicaña
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Recipe

Ratatouillie

30 mins
Low
12
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The ratatouille can be eaten hot or cold, as a main dish or as a side dish or filling.
Learn more about Pepe Villicaña

Ingredients

6 portions
  • 2 eggplants
  • 2 zucchini
  • 1 onion
  • 2 cloves garlic
  • 3 tomatoes
  • olive oils
  • to taste black pepper, to taste
  • salt

Preparation

First cut the aubergines into squares of about 2 cm; they are put in a colander and sprinkle with enough salt. In this way the water is expelled. We will cut the zucchini in the same way. The onions will be chopped into small pieces. The peppers are cut into strips. And the garlic is peeled and cut.
In a pan add a layer of olive oil and before it smokes we toss the onion to make it cold but do not brown. Remove the onion and drain; depositing it in a salad bowl. Then we will do the same in the same oil with the peppers.
We continue doing the same with the zucchini. If the oil runs out, another jet is added. The same with aubergines; and the salad bowl again, also the chopped and raw garlic . Now everything from the salad bowl back to the pan.
Next, the tomatoes are peeled (in boiling water), taking the tripita, chopped and salted.
The ratatouille will now have to murmur for an hour and a half, when a lot of liquid is created we will have to let it evaporate. It is seasoned when it is ready.

PRESENTATION

It could be accompanied with meat, fish, bread, rice, couscous or potatoes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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