Vegetable ratatouille is a traditional preparation that exists in all Mediterranean cuisine recipe books. Ratatouille, Caponata, Briam... Even within Spain it is called differently, Alboronía, Samfaina, Pisto manchego... Each one has its variations, but all of them are delicious. Simple recipe where they exist, it only requires knowing how to choose when to add each vegetable and time to get all the flavor of the vegetables and achieve a unique flavor.
700 g peeled onion
500 gr eggplant without skin
350 g green bell pepper
350g red bell pepper
2 garlic cloves, peeled without germ
1 kg peeled tomato (we use a homemade preserve)
50 g extra virgin olive oil
2 bay leaves
Salt to taste
1. Wash all the vegetables well and cut them to a size of 1 centimeter separating them since they will be added to the pan according to their cooking time.
2. Pour all the extra virgin olive oil into the red diamond frying pan, let it heat up and add the onion, peppers and garlic. Cover the red diamond pan and cook for 30-40 minutes over low heat, stirring from time to time so that it does not stick and checking that everything is correct.
3. Add the courgette and aubergines, along with the salt and bay leaves. Mix everything well and cover theRed Diamond skillet again so that the vegetables are well poached. At least 20-25 minutes more. As before, it is convenient to check from time to time to check that it does not stick to the bottom of theRed Diamond pan.
4. Finally, add the tomato and mix well again. This time let the tomato cook well until it loses its raw flavor. This process will take 20-25 minutes more. At the end it is convenient to rectify salt and sugar if necessary (if the tomatoes are bad they give acidity to the ratatouille).
5. Let cool and store in airtight jars that can be frozen and consumed whenever one feels like it.
Photography and recipe by Las María cocinillas