This versatile dish is packed with succulent Mediterranean vegetables.
Servings 4 persons, Preparation time 20 minutes, Cooking time: 45 minutes
Ingredients
- 250 grams of eggplant (aubergine), sliced in rounds
- 250 grams of zucchini (courgette), sliced in rounds
- 250 grams of bell peppers, sliced
- 250 grams of tomatoes, peeled and quartered
- 2 onions, peeled and chopped
- 2 cloves garlic, peeled and minced
- Olive oil
- Bay leaf
- Thyme sprig
- Salt and pepper
Directions
- Wash and slice all of the vegetables. To peel the tomatoes drop them in boiling water for about 10 seconds and use a sharp paring knife to help slip off the peel.
- Preheat the Airfryer at 200°C
- Cut Eggplant, Zucchini, bell peppers, tomoatos, Onions into 2 cm cubes
- Mix all the ingredients with the garlic, bay leaf and thyme, salt and pepper.
- Place in air fryer for 15 minutes stirring one time.
- Serve Ratatouille with Fried beef.
- Chef’s tip: Ratatouille originated in the south of France, and some say in the city of Nice itself. It features the vegetables you would be likely to find in a potager in the middle of summer:
