Ingredients
- 750 g coppery tomatoes
- 400 g eggplant violet
- 300 g zucchini
- a friggitello pepper
- a white onion
- a stalk of celery
- a fresh cedar
- basil
- garlic
- extra virgin olive oil
- salt
For the ratatouille recipe, boil the tomatoes for a few seconds and peel them. cut them
in cubes, eliminating the seeds. Cut the eggplant into small cubes eliminating the central white part: you will have to keep only the peel and a little white pulp near the peel.
Peel the onion and cut it into cubes. Cut the zucchini into cubes. Dice the celery stalk and the peel of half a cedar.
Slice the friggitello pepper into round slices. Cook in a pan with a drizzle of oil, a pinch of salt and a clove of crushed garlic with the peel, first the onion for two minutes; then add the friggitello pepper, the aubergine and continue cooking for a minute, then add the zucchini, after two minutes the celery and after another one the cedar peel; turn off immediately and complete with the tomatoes and some basil leaves. Let the ratatouille rest in the pan to melt the flavors well. Serve it warm.
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