You will not believe how easy it is to prepare a delicious ratatouille with aubergines and zucchini. You can have it accompanying a main dish as a garnish or with a fried egg. One of its advantages is that you can make a large quantity and keep it in the fridge to continue consuming it for later days.
Ratatouille is a recipe that originates from the collection of the garden, and its ingredients can vary according to the season. The traditional La Mancha pisto does not have aubergine. Incorporating this vegetable, it could be quite similar to a Ratatouille, although the same traditional way of frying a ratatouille has been followed.
Ingredients:
- 1kg. of ripe tomatoes.
- 1 eggplant.
- 1 zucchini.
- 1 red pepper
- 2 green peppers
- 1 onion.
- 2 garlic cloves.
- Salt and a pinch of sugar.
- Virgin olive oil.
- 1 egg per person.
Preparation of the ratatouille with aubergines:
We will start by cutting the aubergines into cubes, We put them in a colander and we salt them so that they lose their bitterness. We chop the peeled garlic cloves and cut the onion into julienne strips. We wash the peppers, remove the stem and seeds and dice them, just like the zucchini. We peel the tomatoes and also cut them into cubes, ensuring that everything is the same size. We can also peel the aubergines and zucchini at our choice before cutting them.
We add olive oil in a pan until the bottom is covered and we heat it over medium heat. Add the garlic and onion when the oil is hot and cook until the onion is poached. Add the peppers and fry for about 10 minutes.
We wash the aubergine that we had draining and add it to the pan. After 5 minutes, add the zucchini and we wait for the water to evaporate that these last two elements are going to drop.
It is time to add the tomato, salt to taste and a pinch of sugar to counteract acidity. Let it cook until the tomato is fried and the vegetables are ready.
When serving, the most traditional way is accompanied with a fried egg as a first dish. It is also ideal to accompany meat and fish, to dress pasta and rice as a sauce or to fill empanadas or empanadillas.