Ratatouille

Servings (portions): 4

Ingredients:
eggplant - 2
yellow bell pepper - 1
red bell pepper - 1
onion - 1
garlic - 2 cloves
tomatoes - 2
sugar - pinch
olive oil - 50 ml
tomato paste - 1/2 teaspoon
parsley - 10 g
salt - taste
black ground pepper - taste


Steps of cooking: 
1. Cut the onions and eggplants in small cubes. Eggplants sprinkle with salt and allow them to lie down for a few minutes to let the juice.

2. During this time, peel the peppers and tomatoes from the entrails, and cut the flesh into the same small cubes, as before the eggplants and onion. Garlic and parsley finely chopped.

3. Heat a piece of olive oil in a frying pan, fry the onions until tender and pour it into a colander.

4. Add a little oil in the frying pan, fry the eggplant cubes pre-pressed from excess liquid until soft. Fry the eggplants in a colander. Now it remains to fry all the cubes of pepper on the same oil and also to throw them into a colander.

5. Top up the remaining oil in the frying pan, fry the garlic until soft, immediately add the tomato paste and a pinch of sugar, and then immediately the tomatoes. Stew for thirty seconds, then mix all previously roasted vegetables and chopped parsley, salt, pepper, pour a minute - and remove from heat.


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