Vegetable ratatouille is a classic of Spanish cuisine because it contains the base of all stews, sofrito. This recipe is traditional, but you can also add eggplant, capers, whatever you have available.
INGREDIENTS:
- 1 onion
- 3 green Italian peppers
- 1 red pepper
- 2 large zucchini
- 2 ripe tomatoes, peeled and seeded
- 2 tablespoons fried tomato sauce (homemade if possible)
- A splash of EVOO
- A little bit of salt
STEPS:
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Start by cutting the onion into cubes. Put a saucepan on the heat with a splash of oil and sauté it for a few minutes with a little salt.
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When the onion begins to soften, add the diced peppers. Sauté with the onion for about 5-7 minutes.
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Peel the tomatoes, cut them in half and remove the seeds. Chop them and add them to the casserole.
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Also add the 2 tablespoons of tomato sauce. Cook everything together over medium heat for about 10 minutes.
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Now add the zucchini also cut into cubes. Lower the heat and let it cook slowly until it is ready. About 10-15 minutes.
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Test for salt and adjust if necessary.
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Make one or two holes with the spoon and crack the eggs into the holes, put a lid on the pot and let them set with the heat.
TIP: To be better organized in the kitchen, you can make sofrito (onion, green and red pepper) in advance and keep it in the refrigerator or frozen. You can also have the vegetables chopped beforehand or frozen in bags. You save a lot of time.
