Ratatouille with extra virgin olive oil
- Preparation time: 1 h 15 min
- Number of ingredients: 13
Wash the vegetables, remove the top of the aubergine and cut it into cubes. Salt the aubergine cubes and place them in a colander to drain off excess water. Leave them to stand for about 15 minutes, then rinse and dry with a paper towel.
The next step is to prepare the rest of the vegetables. Cut the courgettes into wheels or cubes. Chop the onions, halve the peppers, remove the seeds and cut them into strips. Wash the tomatoes, soak them in boiling water for a few seconds, then peel and dice them. Peel and finely chop the garlic.
Heat the extra virgin olive oil in a large pan over medium heat. Add the chopped onion, fry for a few minutes, then add the chopped garlic and fry until fragrant.
Add the sliced peppers and fry for a few minutes until softened, then add the sliced courgettes, salt and fry until softened and slightly yellow.
Finally, add the prepared aubergine, stir and cook for a few minutes to combine all the flavours. If necessary, add salt and freshly ground black pepper to taste.
Garnish the ratatouille with fresh basil leaves and drizzle with extra virgin olive oil, if desired.
Delicious ratatouille with extra virgin olive oil is ready to eat!