Becomes delicious as much as stewing! Ratatouille (tomato)
It’s a simple recipe of boiling vegetables in whole tomatoes, but there are seasonings to make it delicious.
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients(For 1 – 2 serving)
- About 300g of whole tomatoes
- 1 Eggplant
- 1/2 Onion
- 1−2 potatoes
- 1 zucchini
- 1 carrot
- Vegetable broth (powder) 4-5g
- Worcestershire sauce (1-2 tsp)
- A little salt and pepper
- Butter 5-10g (Not for vegans)
How to make
- Put olive oil in a pan, add bite-sized vegetables and Continue to stir-fry until everything in the pan is coated with oil.
- Add the crushed whole tomatoes and simmer until the acidity disappears (about 20 minutes).
- When the sourness is gone, season with vegetable broth, Worcestershire sauce, and salt and pepper, and if are not vegan, add butter at the end.
Point
- If you season it after cooking, it will not fail. Be careful not to burn it when stewing.
- Put your favorite vegetables and enjoy!
Click here for the “Colorful vegan Ratatouille(Stewed in white wine) “recipe.
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