Скачать или смотреть How to make: Ratatouille

Used in nearly all of my restaurants in one way or another, a beautiful base of vegetables that I will show you a few different executions of, but this, in its purest form is usually the best way to eat it.

2 graffiti aubergines, diced macedoine
2 red onions, diced macedoine
2 red peppers, diced macedoine
2 yellow peppers, diced macedoine
2 green courgettes, diced macedoine
2 yellow courgettes, diced macedoine
50g sherry vinegar
200g passata
50g capers, washed
1 clove garlic, finely grated
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Using a wide saute pan, heat over a medium heat and add a good amount of olive oil. Add the diced red onion, season at this stage. Allow the onion to soften for 4/5 minutes. Add the peppers and repeat the process of seasoning and sweating, same applies to the aubergine and then lastly the courgettes. Deglaze with the vinegar and allow to cook out for 1 minute. Now add the passata and reduce around the vegetables. Finish with the capers and finely grated garlic. Cling film and allow to sit for 10 minutes.