For this dish, you will need: 1 large onion, 1 small zucchini, 1 eggplant, 1 red and 1 green bell pepper, 1 can (400 grams) of tomato cubes, 1 can of tomato puree, 250 grams of brown mushrooms, olive oil, thyme, oregano, garlic, and salt. First, dice the eggplant, put the cubes into a strainer, and sprinkle with your desired amount of salt. Then, thinly slice some onion. It is recommended to first cut the onion in half, and then slice it. Crush the desired amount of garlic 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. Add a spoonful of tomato puree to the cooking bowl. Remove the onions from the pot and set aside. Cut the bell peppers into pieces (remove seeds) and cook them in olive oil until teynder. Towards the end, add another spoon of tomato puree. Cut up the mushrooms, cook them, add tomato puree, and then set aside. Repeat this step for the zuccini. Take the salted eggplant and rinse excess salt from them, and let it drain for a while and cook. Add the remaining amount of tomato puree to the eggplants. Add the can of tomato cubes to the bowl and bring to a simmer. Add the rest of the cooked vegetables and the pine nuts. Stir well and season with thyme and oregano.
Click here for a link to a website that tells you how to make ratatouille in a different way.
Click here to go to the second page! Click here to travel to the two video's parent website! Picture credits to @Downshiftology
