Ingredients
- 1 eggplant
- 1 zucchini
- 2 peppers (1 red, 1 yellow)
- 2 carrots
- 3 tomatoes
- 1 onion
- 2 garlic cloves
- 3 tablespoons olive oil
- Thyme and Provence herbs
- Salt
- Pepper
Recipe
Wash the vegetables thoroughly: one eggplant, one zucchini, two peppers (one red and one yellow), two carrots, three ripe tomatoes, one onion and two cloves of garlic. Dice the eggplant, zucchini, peppers and carrots, chop the onion and mince the garlic.
In a bowl, mix the vegetables with a tablespoon of olive oil, salt, pepper and herbes de Provence. Preheat the Crousty Light XL oil-free deep fryer to 180°C. Once hot, place the vegetables in the fryer and cook for 15 to 20 minutes, shaking the basket halfway through cooking to ensure even cooking.
Heat a spoonful of olive oil in a saucepan. Sauté the onion and garlic until translucent. Add the crushed tomatoes, season with salt, pepper and thyme, and simmer for ten minutes to obtain a tasty sauce.
When the vegetables have browned, add them to the pan with the tomato sauce. Stir gently and simmer for a further five minutes for the flavours to blend perfectly. Serve the ratatouille hot, sprinkled with chopped fresh parsley, accompanied by slices of rustic bread.
