Ratatouille with aubergine, courgette and peppers

Good to know before you start

Small details that often make the cooking go more smoothly.

• Read through every step before you start and measure everything first.
• This recipe is written for 4 servings and Swedish kitchen measures.
• Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Method

Follow the steps from top to bottom while you cook.

1. 1

   Cut the aubergine, courgette, and peppers into even bite-sized pieces. Peel the tomatoes briefly in boiling water and chop the flesh roughly.

2. 2

   Fry the aubergine in some of the olive oil until soft and lightly golden. Lift out.

3. 3

   Fry the courgette the same way and lift out. Do the same with the peppers.

4. 4

   Cook the onion gently in a little more oil. Add the garlic and let it cook briefly.

5. 5

   Add the chopped tomatoes, red wine vinegar, sugar, salt, and black pepper. Simmer for a few minutes.

6. 6

   Return all the browned vegetables and simmer slowly until the flavours come together while the vegetables still hold their shape.

7. 7

   Fold in the basil just before serving and adjust with extra olive oil, salt, and pepper.

8. 8

   Serve as a vegetarian main or as a side to toasted bread, rice, or grilled food.

Serving profile

Tags

• vegetarian
• french
• summer