Ratatouille

1. 1

   1. Coarsely chop onion. Dice eggplant into 1-inch cubes. Quarter and chop the bell peppers, zucchini, and cucumber.

2. 2

   2. Finely mince the hot red pepper. Peel and press garlic cloves.

3. 3

   3. Heat olive oil in a very large skillet, add to it minced red pepper and garlic. After 2-3 minutes, add the onion. Stir for a few minutes more, and then throw in the zucchini, eggplant, and bell peppers; toss and stir with two spons until everything seems to be evenly coated with oil.

4. 4

   4. Mix together in a bowl: the hot vegetable broth and the tomato paste. Pour this over the vegetables in the skillet and add the cucumbers.

5. 5

   5. Cook the vegetables slowly in this liquid, stirring occasionally, until the sauce is almost gone - about 1 hour. The vegetables should be very tender, but not falling apart.

6. 6

   6. While cooking, cut the tomatoes into eights and a minute before taking the ratatouille off the fire, stir in the tomatoes.

7. 7

   7. Cool the mixture well, then pour over it 2/3 cup vinaigrette sauce and toss lightly.

No additional tips available.