Homemade Ratatouille

Homemade Ratatouille

Ready in: 45 minutes
Yield: 4 servings

2.2 lbs (1 kg) aubergines
2 onions
2 tablespoons sunflower oil
1 tablespoon butter
2 garlic cloves
2.6 lbs (1.2 kg) tomatoes
1 red bell pepper
1 pinch of dried basil
freshly ground pepper

1. Wash the tomatoes. Put them into a large casserole and pour over with boiling water, enough to cover. Let them stand for 5 minutes. Drain the tomatoes, then peel off the skin and remove the flesh from the seeds. (Reserve the tomato juice.) Sift the reserved tomato juice into a small bowl. Cut the tomato flesh into smaller portions.

2. Wash the eggplant under cold water. Partly peel the eggplant, then cut off the stem ends. Slice the eggplant into large cubes. Lay the eggplant in layers onto a large plate. Sprinkle with salt all over. Allow them to stand for 20 minutes. Once they have given off some liquid, rinse under cold water. Then pat dry all over with kitchen paper.

3. Wash the bell pepper. Discard from the seeds and the white membranes. Cut the bell pepper into large cubes.Thinly slice the onion and garlic cloves. Melt the butter in a large non-stick frying pan until sizzling. Add the onion and cook over a low heat until just soft, about 5 minutes. Stir in the garlic and season with salt, basil and freshly ground pepper. Cook for 2 minutes more.

4. Add the aubergines, bell pepper and sunflower oil. Cook for about 7-10 minutes, while stirring occasionally. Stir in the tomatoes and tomato juice. Cover and cook over a low heat until the aubergine is tender, about 1 1/2 – 2 hours. Season with salt and stir occasionally to prevent burning the aubergines.

5. Garnish the ratatouille with fresh basil leaves.

Per serving:

Energy: 202 kcal / 842 kJ
Fat: 10 g
Carbohydrates: 17,5 g
of which sugars: 16,7 g
Protein: 6,7 g
Fibre: 8.7 g

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