Cocotte, round Ratatouille fresh from the market





10 min.

cooking time

45 min.
  • Cut the onions into rings and the bell pepper into thin strips, dice the zucchini and eggplants. Core the fresh chili pepper as required and cut finely. Cut 500 g tomatoes into quarters. Crush the garlic. Simply add all the ingredients to the Cocotte, cover and cook everything for 45 minutes on a low heat.
  • Season with salt and pepper and the bouquet garni. Season with a dash of olive oil.

150 g onions

100 g bell pepper

300 g zucchini

150 g eggplants

1 fresh chili pepper

500 g tomatoes

4 garlic cloves

Salt, pepper

Bouquet garni (bay leaf, thyme)