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Ratatouille

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Yields1 ServingPrep Time25 minsCook Time20 mins

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Recommended CADAC Cooking Surface: Paella Pan
1

First, cut the vegetables into large pieces and finely chop the garlic.

2

You can pick the rosemary fresh from the branch or chop it up fine (depending on your personal preference).

3

The eggplant must be salted before baking, and then let it rest for about 10 minutes and then pat thoroughly with kitchen paper.

4

Heat some olive oil in the paella pan and fry the onion and zucchini.

5

Add the bell pepper and eggplant after about 1 minute.

6

Fry the vegetables for a few minutes on high heat and then add the tomatoes, tomato puree, garlic, salt, sugar, pepper and rosemary to the pan.

7

Let it simmer for about 10 to 15 minutes over a low heat.

8

You can use the lid or top up the evaporated liquid with some water in between - but not too much, otherwise it will become a vegetable soup!

 1 small eggplant
 1 - 2 small courgettes
 1 red pepper
 1 yellow pepper
 1 medium onion
 3 - 4 small tomatoes
 2 garlic cloves
 ½ tsp rosemary
 2 tbsp tomato puree
 1 tsp sugar
 olive oil
 salt
 pepper
 water