Ratatouille - Basic recipe

Today I cooked ratatouille with colorful zucchini, bell pepper and egg plants. Those are yellow, green, red, orange and purple!! And this recipe is very easy and can reduce cooking time because cook tomato sauce first, and marinating fried vegetables with tomato sauce. This cooking style can keep colorful vegetables color and good texture.



Enjoy harvest time of food
Japanese people enjoy harvest time of food. At the summer time in Japan have harvest zucchini, tomato, egg plants and bell pepper etc.. Those vegetable called in Japanese "NATSUYASAI". Meaning of "NATSU" is summer, and meaning of "YASAI" is vegetable. Those vegetable have good nutrition for effective to keep body condition during hot summer season in Japan. So, Japanese people enjoy eat a lot.
Outstanding nutrition and keywords
Vitamin A, Vitamin B, Vitamin C, Vitamin E, β-carotene, Vegan food, Gluten-free, Skin beauty


RECIPE

Cooking Video 


How to Cook
Step 1 Make tomato sauce
Fly onion, garlic and red pepper with olive oil in fly-pan over low heat. Pour white wine and burn off alcohol. Add canned tomatoes and tomato paste, and stir very well. Put bay leaf and remove pot from heat.
Step 2 Fly vegetable
Fly vegetable and garlic with extra olive oil on fly-pan. Transfer to tomato sauce pot when vegetable browned a little. Combine vegetables and tomato sauce into pot, then cook over low heat few min. Adjust taste with salt and pepper before finish cook.
You can eat both of cold and hot. 

Preparing Cooking Utensil
Cutting board, knife, frying pan, wooden spatula, tablespoon

Ingredients ( serve 5p, 30min )
1/2----orange color bell pepper
1/2----red color bell pepper
1/2----yellow color bell pepper
1/2----eggplant
1/2----Zucchini
1/2----yellow color zucchini
Tomato sauce
1/2----onion
100ml--white wine
1------canned tomatoes
1 tbsp--Tomato paste
1------bay leaf
1------red pepper
Garlic and olive oil for fly vegetable
Salt and pepper

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