This probably isn't authentic French ratatouille. It's how I make it and it's tasty as hell. I like it especially with a grilled tuna steak.
Here's what you need:
- 1 Large onion
- 1 Small zucchini
- 1 Eggplant
- 1 Red & green bell pepper
- 1 Can (400 grams) of tomato cubes
- 1 Small can of tomato puree
- 250 grams of brown mushrooms
- Handful of pine nuts
- Olive oil
Step 1: Roast Nuts
Start by roasting the pine nuts in a dry frying pan. Be careful, it's easy to burn them! Set aside while cooking the rest.
Step 2: Prepare Eggplant
Dice the eggplant, put the cubes in a strainer and sprinkle with salt. This will make it taste less bitter. You can use a lot of salt, since you'll rinse it off later.
Step 3: Slice the Onion
Slice the onion. Here's how I do it. I peel it first, cut it in half and then slice each half in strips.
Step 4: Cook the Onion
Crush some garlic (as much as you like) and start cooking it in some olive oil, together with the onion. Cook over medium heat until the onion is soft and starts to brown.
Step 5: Add Tomato Puree
Open the can of tomato puree and add a spoonful to the onions. I add some of it to each load of vegetables when they're done cooking, so they already take some of the tomato flavour.
Step 6: Cook Peppers
Remove the onions from the pot and set aside. Cut the bell peppers into pieces (remove seeds) and cook them in olive oil until tender. Towards the end, add another spoon of tomato puree.
Step 7: Mushrooms and Zucchini
Same as the previous step. Cut up the mushrooms, cook, add tomato puree and set aside. Repeat for the zucchini.
Step 8: Eggplant
Rinse the excess salt of the eggplant (unless you like really salty ratatouille), let it drain for a while and cook. Add the last bit of tomato puree.
Step 9: Add Tomatoes
Add the can of tomato cubes and bring to a gentle simmer.
Step 10: Add Rest of Vegetables and Season
Add the rest of the cooked vegetables and the pine nuts. Stir well and season with thyme and oregano.