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RATATOUILLE spontaneous

This dish is the only chance to dispose of everything you buy every Saturday at the market. I did not want to look for provisions, but I tried to recreate the taste Home ratatouille, which I eat with friends in the South Francji.NIe were some Polish herbal accents. I should probably be the Polish ambassador dill. RATATOUILLE


70-100 ml good olive oil 2 small eggplants
(I tried to pale violet variety, a short, but had quite a thick skin) 2 medium zucchini
(or 3 small)
2 medium onions young
1 red bell pepper 1 yellow pepper

1.5 kg of tomatoes
coarse sea salt
tablespoon thyme
big handful of parsley a large bunch of dill

large handful of basil leaves throughout
teaspoon of cane sugar (if the tomatoes are too acidic, or even two)

• All vegetables cuts the thick pieces (peeled tomatoes)
• a very deep, large skillet, over half the olive oil fry the onions first, and only when it is as ready, I add eggplant
• then peppers and peeled tomatoes and salt, sugar, thyme, and the rest of the olive
• •
zucchini then at the end of fresh herbs

• each step in dealing 30 minutes