The word ratatouille comes from Occitan “ratatolha”. It is also used in French (“touiller,” also means to toss food). Ratatouille originated in the area around present day Occitan Provença (French: Provence) & Niça (French: Nice). It was originally a common dish, prepared in the summer with fresh summer vegetables. The original Ratatolha de Niça used only courgettes (zucchini), tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds aubergine (eggplant) to that mixture. – Wikipedia
2 onions, chopped
3 red peppers, chopped
3 yellow peppers, chopped
2 big aubergines , cut in big blocks
6 baby marrows , 2 cm slices
1 x 50g tomato puree
1 400g tin whole tomatoes
5 ml sugar
2 bay leaves
4 cloves garlic, chopped
5 ml thyme ( or a bunch of chopped fresh thyme)
Handful chopped parsley ( garnish)Fry onions for 5 minutes until soft. Throw in peppers and fry for 4 minutes more.
Throw in everything else. Stir and cover on medium-ish heat for 15 minutes.
Garnish with parsley.
Notes: I used Salsa instead of the Sugar and I added chopped Mushrooms .