Ratatouille with Fresh Tomatoes
Chef’s Notes
This recipe takes advantage of non-water cooking by condensing and sealing in the deliciousness of vegetables. Using only salt, the umami (savory flavor) of the vegetables is drawn out. You can also use your favorite vegetables to make an original arrangement. Leftover vegetables in your refrigerator can become a delicious dish by being cooked without water.
Directions (Non-water Cooking)
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Roughly cut tomatoes. Cut onion, eggplant and yellow paprika into 2 cm squares. Finely chop garlic.
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Put olive oil and garlic in COCOTTE RINGO and heat on medium heat. When the aroma of garlic becomes stronger, add in all vegetables other than tomato and quickly stir to coat with oil. Put the tomatoes on top and lower the heat to low. Sprinkle with salt, put in thyme, put on the lid to the pot and steam for 10 minutes.
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Mix well and enjoy.
Ingredients (1-2 servings)
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1 small tomato (150 g)
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1 small onion (150 g)
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1/2 eggplant (50 g)
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1/2 yellow paprika (90 g)
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1/2 clove garlic
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1 tablespoon olive oil
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1/2 teaspoon salt
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2 sprigs thyme
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Quickly put in some leftover vegetables, flavor with using only salt to make a delicious, healthy and easy dish without water.