Easy Ratatouille

A classic dish full of summer vegetables.

Cooking time

20 minutes

Calories

168kcal

Sodium

0.8g

Nutrition facts are for one serving.

Ingredients(Servings: 4)

Directions

Cut the zucchini into 1.5 cm (0.6 in.) thick half moons. Cut the onion into wedges. Remove stems from the eggplants and cut into 1.5 cm (0.6 in.) thick rounds. Roughly chop up the bell peppers.
Heat the olive oil in a fry pan over medium heat and saute (1). Once the oil has spread throughout add in the tomato sauce, salt and 100 ml (3.4 fl. oz.) of water. Cover with a lid and allow to simmer for about 10 minutes over medium heat.
Serve into dishes and sprinkle on a dash of black pepper.

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 - removing the calyx

Make a shallow slit around the entire stem without cutting it off. Use your hand to start peeling off the calyx from this slit and remove in one motion all the way around. When grilling, simmering or deep-frying whole, the calyx is often removed.

Eggplants - rounds