The ratatouille with eggplant is a typical Spanish food that can be presented both as a starter and as a main dish or even as a side dish for other meals. It is made with vegetables stewed in olive oil and its own broth. The best thing is that you can vary its vegetables according to the season in which it is prepared.
On this occasion, in this article we have made one with eggplant, zucchini, tomato and other vegetables. In addition, it is suitable for vegans and celiacs since it only uses delicious vegetables and spices. Join us and discover how to make eggplant ratatouille step by step!
Ingredients to make Pisto with aubergine:
- 1 zucchini
- 1 tomato
- 2 eggplant
- 1 green bell pepper (you can use yellow too)
- 1 onion
- 2 cloves of garlic
- 1 pinch of salt
- 1 pinch of cumin
- 1 pinch of pepper
- 2 tablespoons of sugar
How to make Eggplant Pisto:
Wash all the vegetables very well, starting with the eggplant to peel it and cut it into small pieces.
Cut the rest of the vegetables and reserve them in separate containers, since we will add them little by little for the cooking time of each one.
The first thing you should add to the pot is the onion, garlic and peppers. Sauté over medium heat with a drizzle of oil and a pinch of salt.
When they start to soften, add the aubergine and zucchini to the pot, stirring constantly to cook evenly. Add another pinch of salt, cumin and pepper.
Once all the vegetables have softened, add the tomato and sprinkle the tablespoons of sugar on the mixture. Leave the traditional ratatouille with eggplant covered for 5 more minutes over low heat.
You can turn off the heat and serve if you like it to be with broth or leave it uncovered for a few minutes so that it is a little drier. And enjoy your homemade aubergine ratatouille!
Tip: if you want the flavors to settle more, let it rest for 20 or 30 minutes.
