Ratatouille

Ratatouille
  • Servings : 5 people
  • Prep Time : 45 minutes
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IngredientsProductProduct Image
4 eggplants, peeled and cubed765 g Byblos Grilled Eggplant - KSh 579
1/2 a red capsicum, cubed1 kg Fresh Red Capsicum - KSh 200
1/2 a yellow capsicum, sliced1 kg Fresh Yellow Capsicum - KSh 200
1 red onion, cubed1 kg Fresh Onions - KSh 140
3 large garlic cloves crushed1 kg Fresh Local Garlic - KSh 380
3 tomatoes, cubed400 g Santa Maria Peeled Tomatoes - Ksh 139
4 zucchini, cubed1 kg Fresh Zucchini - KSh 119
1 tablespoon dried oregano 20 g Tropical Heat Oregano Rubbed - KSh 68
1 tablespoon tomato paste100 g Kenylon Tomato Paste - KSh 45
1/4 cup of water300 ml Keringet Mineral Water - KSh 30
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Instructions

Step 1: Start by salting the eggplants with a teaspoon of salt to allow them to release their bitter juices on the inside set them aside
Step 2: In a large pot heat 3 tablespoons of oil and start by panfrying the onions until translucent
Step 3: add the oregano and the capsicum and panfry for 15 minutes, until onions start to brown lightly.
Step 4: Add the eggplant, tomato paste and garlic and fry for 10 minutes before adding the tomatoes and covering and allowing to cook for 20 minutes on low heat.
Step 5: Add the water and mix evenly and cook further for 10 minutes, add the zucchini and cook down for 15 minutes until just cooked.
Step 6: Set aside and serve after 4 hours.