Skillet ratatouille

Name: Skillet ratatouille
Ingredients: 3 medium onions (450 g); 3 tablespoons olive oil; 1 green pepper; 1 red pepper; 1 small zucchini (200 g); 1 medium eggplant (300 g); 100 g champignon mushrooms; 1 teaspoon salt; 1/2 teaspoon ground white pepper; 1000 ml water; 3 large ripe tomatoes (450 g)

Salad - Skillet ratatouille by Dora F. - Recipia

Skillet ratatouille is a vegetable stew with onion, peppers, zucchini, eggplant, mushrooms and tomatoes, cooked until tender. The vegetables stay in soft pieces, and the tomatoes make just enough sauce to bring everything together without turning it into a purée. I serve it with liver more often than with a roast. Prep time: 25 minutes. Cook time: 41 minutes. Total time: 66 minutes. Servings: 4. About 200 kcal and 5 g protein per serving.

Ingredients

3 medium onions (450 g)
3 tablespoons olive oil
1 green pepper
1 red pepper
1 small zucchini (200 g)
1 medium eggplant (300 g)
100 g champignon mushrooms
1 teaspoon salt
1/2 teaspoon ground white pepper
1000 ml water
3 large ripe tomatoes (450 g)

Preparation

1. Thinly slice the onions and put them in a skillet with 3 tablespoons of olive oil. Cook over low heat for 5 minutes, until slightly softened. 2. Cut the peppers into strips, add them to the onions and cook for another 5 minutes, stirring gently. 3. Cut the zucchini lengthwise, then into slices, without peeling it. Dice the eggplant, leaving the skin on, and slice the mushrooms. Add them to the skillet with 1 teaspoon of salt and 1/2 teaspoon of ground white pepper. Cook over low heat for 20 minutes, until the vegetables are almost tender. 4. Bring 1000 ml of water to a boil in a saucepan. Score the tomatoes, blanch them for 1 minute, then peel and slice them. Add them to the skillet and cook for another 10 minutes, until softened. Turn off the heat and cover the skillet with a lid.

Notes

The texture is like an ordinary stew, but zucchini rounds about 1 cm thick hold their shape better than thinly sliced ones. Choose a firm eggplant with smooth skin; very large ones can have more seeds and sometimes taste bitter. If the eggplant is bitter, sprinkle the cubes with another 1/2 teaspoon of salt, leave them for 20 minutes, then rinse and dry them well before adding them to the skillet. If the vegetables release a lot of liquid, leave the skillet uncovered for a few more minutes after the tomatoes have softened. It’s easy to rush the onions; when the skillet is sizzling loudly, I turn the heat down before they start to brown. The dish keeps in the fridge for up to 3 days in a sealed container. I serve it with a roast or liver. For a different color, you can swap the green pepper for a yellow one of the same size.