Balkan ratatouille
10min
1u
1u10min
Ratatouille is a delicious summer stew packed with seasonal vegetables. It is also very easy to make. Once everything is in the pan, all you have to do is stir occasionally and wait while the flavors develop.
Dit recept is een variant op de Franse klassieker, gebaseerd op de balkan ratatouille ↗️ van Balkan Lunchbox. De basis is wel hetzelfde, met tomaat, courgette en aubergine, maar dan met extra veel groenten en wat andere kruiden. Zo bevat deze vegan stoofpot ook wortel en paprika. Deze variant gaat niet goed samen met pasta - het blijft er niet aan kleven - maar is erg lekker in combinatie met rijst, polenta of brood. Het is prima van tevoren te maken. In de koelkast blijft het een paar dagen goed, in de vriezer ongeveer een maand.
For this recipe you will need a pan with a lid.
ingredients
for 4 people
- 2 tbspolive oil
- 1onion chopped
- 1carrot in quarter slices of up to half an inch
- 1 clovegarlic chopped or pressed
- 0.5 tbspbell pepper
- 1bay leaf
- 3tomatoes chunky chopped
- 500 mlwater
- 1gele paprika in blokjes
- 1rode paprika in blokjes
- 1aubergine in blokjes
- 1courgette in blokjes
- pepper and salt to taste
- fresh basil
Preparation
Heat oil in a large thick-bottomed saucepan over medium-high heat
In this, fry the onion and carrot until the onion is glazy. The onion does not need to brown
Add the garlic, the bell pepper, bay leaf and the tomatoes and fry for about 5 minutes. Stir in the water , bring to a boil and simmer for about 10 minutes
Add the rest of the vegetables and the pepper and salt and stir well. Turn the heat to low and simmer with a lid on the pan for about 45 minutes . Stir occasionally. Add some extra water if it gets too dry
Remove the bay leaf and season further with pepper and salt. Serve with fresh basil
