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Ratatouille ｜ Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

eggplant : One
ズッキーニ : 1/2本
パプリカ : 1/2～1個
トマト : 小2個
玉ねぎ : 1/2個
オリーブオイル : 大さじ4～5
塩 : 適量
粗びきこしょう : 適量
にんにく : 1片

Time required

9minutes

Procedure

1) Cut vegetables 01:24
Cut onions, paprika, zucchini and eggplant into large pieces.
Cut the tomatoes into small pieces.
Crush the garlic.
2) Bake eggplant and zucchini 03:57
Put 3 tablespoons of olive oil in a frying pan and heat to medium low heat.
Fry the eggplant and zucchini of 1 and let the whole absorb the oil.
Bake for 1-2 minutes with the skin side down.
Turn it over and bake the cut side for 3-4 minutes and sprinkle with salt.
Take it out to the bat.
3) Bake onions, paprika and garlic 06:25
Put 1 tablespoon of olive oil in the frying pan of 2.
Add 1 onion, paprika and garlic and bake until the skin is browned.
Turn it over, bake for another 1-2 minutes, and sprinkle with salt.
4) トマトを加える 07:39
3に1のトマトを加え、潰しながら混ぜる。
トマトがソース状になったら、2を戻し入れて全体的に和えて、塩をふる。
5) 盛り付ける 09:39
4を器に盛り付け、粗びきこしょうを振りかけて完成。

Point

・ The amount of paprika is determined by its size.
・ If you use a lot of olive oil, the color will become glossy and the finish will be delicious.
・ The trick is to bake each vegetable size.
・ Bake the onions one by one.
・ If the water in the frying pan becomes insufficient, add olive oil to adjust.
・ If the tomatoes have a strong acidity, add a little sugar.