Ratatouille
  • Course
  • Cuisine
Servings Prep Time
Cook Time Difficulty
Servings Prep Time
Cook Time Difficulty
Ingredients
  • 1 large onion (±200 g / ±7 oz)
  • 2 eggplants (±600 g / ±21 oz)
  • 4 garlic cloves (peeled)
  • 45 ml olive oil (±3 tbsp)
  • 3 zucchinis (±800 g / ±28 oz)
  • 1 kg tomatoes (±2.2 lbs)
  • 7 ml salt (±1 1/2 tsp)
  • 5 ml sugar (±1 tsp)
  • Ground black pepper
  • 4 sprigs of basil (optional)
Method
Instructions
  1. Dice onion, eggplant, zucchini and tomatoes into small cubes, about 15mm / ±½ in. Chop garlic using the Turbo Chopper.
  2. Sauté onions and garlic with olive oil in the Universal Cookware 4L Stockpot on high heat for 2-3 min.
  3. Add diced eggplant, cook and stir for 6-7 min.
  4. Add diced zucchini, cook and stir for 5 min.
  5. Add diced tomatoes into the Stockpot, salt, sugar and pepper, stir, then cover. Lower the heat to medium-low and allow to simmer for 20-30 min. (depending on if you like firm or softer vegetables).
  6. Serve with chopped basil (optional).