1.5 kg of eggplant, cut into 1 cm cubes
1 teaspoon plus 1 tablespoon of salt
3/4 cup of olive oil (180 ml)
6 cloves of garlic, minced
3 onions, thinly sliced
3 small zucchinis, cut into four pieces and then into thin slices
3 red bell peppers, seeded and chopped
15 medium tomatoes, seeded and chopped coarsely
3 tablespoons of dried oregano
3 tablespoons of dried thyme
1 1/2 teaspoons of coriander seeds
1 pinch of black pepper or to taste
1 1/2 cups of fresh parsley, chopped coarsely
1.5 kg of eggplant, cut into 1 cm cubes
1 teaspoon plus 1 tablespoon of salt
3/4 cup of olive oil (180 ml)
6 cloves of garlic, minced
3 onions, thinly sliced
3 small zucchinis, cut into four pieces and then into thin slices
3 red bell peppers, seeded and chopped
15 medium tomatoes, seeded and chopped coarsely
3 tablespoons of dried oregano
3 tablespoons of dried thyme
1 1/2 teaspoons of coriander seeds
1 pinch of black pepper or to taste
1 1/2 cups of fresh parsley, chopped coarsely
In a large bowl, combine the eggplant, sprinkle with 1 cup of salt, and mix well
Let it sit for 20 minutes
Drain excess water by pressing gently on the eggplant. Reserve
In a large skillet, heat 6 tablespoons of olive oil over medium heat
Add the garlic and onions
Fry until the vegetables are tender, about 5 minutes
Add the remaining olive oil and the reserved eggplant
Simmer for an additional 12 minutes
Add the zucchini and red bell pepper and cook for another 8 minutes or until all the vegetables are tender
Add the tomatoes and cook for an additional minute
Season with oregano, thyme, coriander, salt, and black pepper to taste
Mix well and remove from heat
Stir in the parsley
Check seasoning
153 calories per serving
Note: Ratatouille, a classic Provençal French dish, can be served hot or cold
Store in an airtight container in the refrigerator for up to three days.
