Simple Ratatouille

Simple Ratatouille

A refreshing combination of familiar vegetables that goes well even with rice.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


1 bulb


1 Tbsp

1 can (400 g / 14.1 oz.)

as desired

(A)bouillon soup


100 ml (3-1/2 fl. oz.)


  1. Chop the zucchini into bite-size pieces, cut the onion into wedges, and slice the eggplants into 1.5 cm (1/2 in.) thick rounds.
  2. Heat the olive oil in a frying pan and saute (1).
  3. Add the whole tomatoes and (A), then cook over medium heat until the vegetables are soft.
    Season with soy sauce and salt, then enjoy.

Cooking Basics

Onions - wedge cut

Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.

Eggplants - rounds

Remove the stem of the eggplant, and slice at consistent widths from end to end.


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