Presented in edible containers, these ratatouille bites will make a great impression. A healthy, colorful, and flavorful appetizer made effortlessly with leftovers from the previous day's ratatouille.
Wash all the vegetables. Slice the onion, crush the garlic, cut the eggplant, zucchini, and tomato into cubes, remove the seeds and cut the bell pepper into pieces.
Heat 2 tablespoons of olive oil in a skillet and sauté the onion and garlic until the onion is soft. Set aside.
In the same skillet, add 1 tablespoon of oil and sauté the eggplant for about ten minutes. Set aside.
Proceed in the same way with the zucchini and then with the bell pepper.
Finally, pour a tablespoon of olive oil into the skillet cleared of vegetables and sauté the diced tomatoes for about 2-3 minutes before adding the eggplant, zucchini, bell pepper, onion, garlic, and tomato puree. Mix, then add the bay leaf and thyme.
Lower the heat, cover, and let simmer undisturbed for 45 minutes to 1 hour.
To finish, place in each cup some cold ratatouille and garnish with a bit of fresh thyme. There you go, it's ready.
0 servings
6
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EN