Main course

Ratatouille

Provençal eggplant, zucchini, peppers, and tomatoes cooked separately and combined into an aromatic vegetable stew.

What you’ll need

• eggplants: 600 g
• zucchini: 600 g
• bell peppers: 500 g
• tomatoes: 800 g
• onion: 250 g
• garlic: 20 g
• olive oil: 80 ml
• thyme: 6 g
• salt: 14 g
• black pepper: 4 g

How to make it

1. Cut the eggplant, zucchini, and bell peppers into 2 cm cubes and the onion into 1 cm dice. Core and chop the tomatoes and mince the garlic; keep the vegetables separate.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.