Ratatouille-provence Mixed Vegetable Claypot

Name: Ratatouille-provence Mixed Vegetable Claypot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 root squash; 1/2 root eggplant; 1/2 of each color Bell peppers; half onion; 2 pcs tomato; 3 capsules garlic; A little (you can use basil, thyme, etc.) Provence vanilla leaves; 3-4 spoons Spaghetti Sauce; Some olive oil; a little salt; a little pepper; a little granulated sugar

by juju's Parisian kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Ratatouille is a famous dish in Provence, France, originated in Nice. It is made with a variety of fresh local ingredients in the form of a pot of mixed vegetables. Ratatouille is not only light and delicious, but because of its simple preparation, it is the most common dish in home cooking. Since most of the ingredients are fresh vegetables, even my husband will say that he feels healthy after eating ratatouille~! ! JuJu is especially recommended to white-collar workers who sit in office all day and MM who shouts to lose weight all day. Why not try this low-calorie skin-beautifying and weight-loss nutritious meal for today's dinner? "

Ratatouille-provence Mixed Vegetable Claypot

1. Cut half a zucchini into 2 pieces, cut each into 2 halves, and then cut into small pieces as shown in the picture

Ratatouille-provence Mixed Vegetable Claypot recipe

2. In the same way, cut the eggplant into small grains of the same size

3. Cut the colored peppers into small pieces of the same size

4. Before cutting the tomatoes, use a simple method to remove the skin of the tomatoes. Use the top and bottom parts of the tomatoes to cut in a cross shape as shown in the picture

5. Put it in boiling water and cook for 30 seconds

6. In this way, the skin of the tomato is easily removed. Next, in order to reduce the moisture, remove all the tomato seeds, and then cut it into the same small grains, also cut the onion and prepare the minced garlic.

7. Put 2-3 spoons of olive oil in the pot, turn the heat to high, and fry the colored peppers when the oil is hot

8. Wait a minute or two before adding the zucchini and eggplants, fry them until about 8 mature, and put them aside.

9. Put a spoonful of olive oil in the pot, stir-fry the minced garlic and onion over medium heat, add the tomato cubes, add salt, pepper, a small amount of sugar and Provence vanilla leaves

10. Add spaghetti sauce

11. Finally, pour in the zucchini and other vegetables that were fried for the first time, and stir-fry together to complete. It can be served not only with rice or pasta, but also with bread, etc. It also tastes very good~!