A Family Recipe: Meltingly Tender Vegetable Ratatouille

1. 1

   Chop the eggplant and zucchini.

2. 2

   Cut the onion, green peppers and bell pepper into 1~2 cm pieces.

3. 3

   Heat the olive oil in a pan and add the garlic.

4. 4

   When fragrant, add the onions and cook until soft.

5. 5

   Add the rest of the vegetables and when the vegetables are coated with oil, add the canned tomato, water and stock cube and simmer.

6. 6

   Cover with a lid and simmer for 5 minutes.

7. 7

   When the vegetables are getting soft, remove the lid and simmer, evaporating the liquid.

8. 8

   Stir occasionally while simmering.

9. 9

   When the liquid is reduced, season with salt and pepper.

10. 10

    Place the leftovers on top of a slice of bread and make pizza toast.

11. 11

    Here I served it with sauteed pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.