ラタトゥイユ（夏野菜のラタトゥイユ）｜食事処さくらさんのレシピ書き起こし

Remove the stem of the eggplant, remove the hard part, and cut into bite-sized pieces.
Soak the eggplant in salt water (not listed).
Remove the root of the onion, make a notch and cut it into 1 cm wide cubes.
Peel the paprika with a peeler, cut in half, remove the seeds, and cut into sticks.
Cut the tomato in half, remove the stem and chop finely.
Remove both ends of the zucchini and cut in half horizontally.
Rub the zucchini to remove the sliminess from the surface.
Drain the eggplant and zucchini.

Heat the skillet over medium-low heat.
Add the eggplant and zucchini to the olive oil (for pre-use).
Add salt (for first use) and fry.
Cover and steam for 1 minute 30 seconds.
Open the lid and return.
Cover again and steam for 1 minute and 30 seconds.
Remove to bowl.
Heat olive oil (for later use) in a frying pan and add paprika and onions.
Add salt (for later use) and fry.
Add (A) and boil down.
Add tomatoes and sugar and mix.
Boil down for about 5 minutes on low-medium heat.
Add the eggplant and zucchini back in and mix.
Turn off the heat and add olive oil (for finishing), black pepper and dried parsley.
Mix in residual heat.

Completed with 2 on a plate.