Ratatouille …not the moviestyle

I love the Movie, but the way Rémy and Linguini prepare the Ratatouille is almost impossible to do in real life. How can I cut Rondelles out of pepers? No clue. So my Ratatouille goes with vegetables cut in cubes or pieces…very simple:

ingredients for 2 people

4 pepers, green, red, yellow, orange

2 Zucchini, the smaller, the tastier, if you find really small ones, take 3

1 Aubergine (eggplant)

2 small onions

2 garlic cloves

Salt, pepper, oregano, thym

tomatoe concentrate

8-10 cherry tomatoes

olive oil, me: french one as I run out of the greek oils

cut the pepers, zucchini, eggplant in cubes/pieces of aprox. 2cm

chop onions and garlic

cut cherry tomatoes in half

and yes, before you do that, wash the veggies!

In a pan, heat the olive oil ( cover the bottom of the pan with oil, don’t be shy, use enough). Add the onions and garlic, and about 2 tbl spoons of tomatoe concentrate (in my view, Muti from Italy is the best). Simmer until golden brown. Add the veggies without the cherry tomatoes. Stir fry the veggies and add the salt, pepper and herbs. After about 5 mins, add 2dl of water in order that the veggies do not stick to the pan, continue stiring until the water is reduced to about the half. Reduce the heat to low and cover the pan ( leave a little gap open, in order that the steam can escape from the pan, stir every now and then. After 20mins add the tomatoes, continue cooking. Now it is totally up to your liking how long you want to cook the ratatouille. If you like it really soft, it will take about 45 mins, if you prefer to still have firm veggies, 30 minutes will do. I usually add more oregano and thym towards the end to intensify the flavor of the herbs.
Today, I served it with a turkey breast filled with dried tomatoes and Italian parsley, with lemon-Montrealspice marinade.

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