The Region of Murcia, known by many as “La Huerta de Europa”, is very rich in vegetables, and having this magnificent production that is exported to the entire continent, its gastronomy could not miss a dish that would honor the excellences of the garden, the Murcian ratatouille. It is a simple and quick dish and with common ingredients in any vegetable store. It can be consumed as an appetizer/starter if we put it in bowls or bread toasts. Stay and discover with me how to make Murcian ratatouille with zucchini.
Contents
Ingredients to make Murcian ratatouille with zucchini:
- 2 onions
- 1 small glass of olive oil
- 1 red bell pepper
- 1 green pepper
- 1 zucchini
- 1 eggplant
- 3 tomatoes
- 1 teaspoon of sugar
- 1 pinch of ground black pepper
- ½ teaspoon salt
How to make Murcian ratatouille with zucchini:
- Heat a pan with the oil and start by frying the diced onions and peppers, sauté for 10 minutes and reserve.
- In the same oil we fry the zucchini and the aborigine, also chopped.
- And when we see that these ingredients are fried, we remove and reserve together with the peppers and onion to continue with the recipe for Murcian ratatouille.
- Finally, fry the tomato with salt and pepper and a teaspoon of sugar over low heat for 15 minutes.
- Add the reserved vegetables to the pan and keep simmering for 10 more minutes. And ready!
- We can now serve the Murcian ratatouille with zucchini as an appetizer with some toast and other starters
