Serves 4
Preparation: 25 minutes, Cooking time: 30 minutes
Ingredients
- 2 aubergines (eggplants)
- 2 courgettes (zucchini)
- 2 peppers (1 red, 1 green)
- 3-4 tomatoes
- 1 good-size onion or 4 small green onions
- 10 pitted black olives
- 3 cloves of garlic
- thyme
- salt, pepper
- 6 tbsp olive oil
Add olive oil to a casserole and sauté all the vegetables over medium heat.
Season with salt and pepper, add the thyme, cover and simmer over low heat for 20 minutes watching that the vegetables do not stick to the pot.
Serve hot or cold. (The ratatouille can be accompanied by a fried egg or be used as an accompaniment for meat or fish.)