Ratatouille | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Remove the stem from the zucchini, cut in half lengthwise, and then cut into 1 cm half-moons.
Place in a bowl, sprinkle with salt and knead with your hands, then leave for 5 minutes to remove harshness.

Cut off the stem of the eggplant, cut it in half lengthwise, and then cut it into 1 cm wide pieces.
Place in a bowl and soak in water for 5 minutes.

Cut the celery into 1 cm wide squares that are easy to eat.
Cut the onion in half, then cut it lengthwise and crosswise into 2 cm squares, and break it apart with your hands.

にんじんの皮を剥き縦半分に切り、さらに縦半分に切ってから1㎝幅で切る。

Cut the paprika in half, remove the stem, seeds, and guts, then cut into 2 cm wide pieces.

にんにくの芽を取り除き粗目のみじん切りにする。

1は水洗いをしてから水切りをする。
2も水切りをする。
キッチンペーパーで水分をふき取っておく。

Add olive oil and garlic to a frying pan and heat over low heat.
Fry garlic until fragrant.
When the onions are half cooked, add the carrots and fry.
Adjust the heat to medium-low heat.
When the onions are about 90% cooked, add the eggplant, zucchini, and celery and fry.

When the eggplant is tender enough, add paprika and honey and fry for about 40 seconds.
Add the chicken stock powder, canned whole tomatoes, and soy sauce, and mix while crumbling the tomatoes.
When mixed, fold the bay leaves in half.
Cover and simmer for 15-20 minutes over medium-low heat.

Remove the lid and increase the heat to medium high, and simmer for 1 to 2 minutes.
Boil until the water is reduced to 1/3 of the original volume. Adjust the taste with salt.