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ラタトゥイユ（夏野菜のラタトゥイユ）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

onion : 1 piece
ニンニク : 1片
ナス : 2個
ズッキーニ : 1個
トマト : 2個
塩 : 小さじ1
(A) Soy sauce : 大さじ1/2
(A) Mirin : 大さじ1/2
(A) Sugar : 小さじ1/2
オリーブオイル : 適量
(A)水 : 200ml
(A)塩 : 小さじ1

Time required

25minutes

Procedure

1) cut material 02:04
Cut off the stem of the zucchini, cut into round slices, sprinkle with salt and rub lightly with your hands.
Cut off the stem of the eggplant and cut into round slices.
Put (A) in a bowl and mix to make salt water, then soak the eggplant.
Cut off the onion fibers and cut into ginkgo slices.
Cut the tomato in half, remove the stem and chop roughly.
Crush the garlic, remove the skin, and chop roughly.
2) stir fry 05:55
Heat a frying pan and add olive oil and onions.
Add garlic and fry.
Drain the water from the eggplant and zucchini, and add the oil.
Add tomato and mash while frying.
3) simmer 08:25
Add the water from the zucchini to 2, cover and simmer for 3 minutes.
Mix everything together, cover and simmer for 3 minutes.
Turn off the heat and let it sit for 10 minutes without opening the lid.
Add (A), mix, and serve on a plate to complete.

Point

・A total of 800g of vegetables are used.
・By soaking the eggplants in salt water in step 1, the eggplants are dehydrated and softened.
・After adding the zucchini in step 2, keep the water from the zucchini.
・After adding the eggplant and zucchini in step 2, you can add olive oil to make it richer.
・After boiling for 3 minutes in step 3, if there is not enough water, add 1-2 tablespoons.
・Can be stored in the refrigerator for about a week.
・It can be mixed with pasta to make Neapolitan, or chilled to make somen noodles.