Preparation: 25 minutes, Cooking time: 30 minutes
- 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
- salt, pepper
- 6 tbsp olive oil
Wash all the vegetables. Without removing the skin, cut the aubergines and the courgettes lengthwise into thick slices (1 cm). Cut each slice into sticks of the same thickness (1 cm), then cut the sticks into cubes.
Remove the seeds from the peppers and cut into 1cm pieces similar in shape and size to the courgettes and aubergines. Proceed in the same manner with the tomatoes.
Chop the garlic and the black olives and cut up the onion (or the green onions with their stalk).
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.)