My all-time favorite summer dish is the Hungarian lecsó. It exists in various forms in Hungarian cuisine. You can add eggs, cooked rice, sausages to your lecsó. You name it.
As I am currently in the South of France I wanted to try the Mediterranean version of lecsó. Ratatouille. I love it because it is colorful, plant based, you can make it from scratch and it is seasonal currently. This dish is good for preserving for winter by canning or freezing. This ratatouille recipe is very easy to make, great for warm summer days.
Ratatouille Recipe Ingredients
- 1 can tomatoes
- 2 zucchinis/courgettes
- 2 eggplants
- 3 bell peppers
- 1 onion
- 2 cloves garlic
- 4 tbsp olive oil
- black pepper
- Wash your veggies first.
- Slice the bell peppers, the garlic cloves, and the onion.
- Heat some olive oil in a pan, sauté the onion then add the bell peppers, the canned tomatoes, the garlic cloves, and your spices. Cook this on medium heat for 40 minutes.
- Until that part is cooking slice the zucchinis and the eggplants. Fry them in a pan for 10 minutes.
- When the 40 minutes has passed add the fried zucchinis and eggplants to the sauce cook them together for another 10 minutes. And you are done!
See it is an easy, low-calorie, budget-friendly, plant-based ratatouille recipe. And delicious. 🙂 You can eat it with baguette, bread, or with meat if you prefer that. ♥
One portion provides: 320 calories, 16 grams of fat, 32 grams of carbohydrates, 8 grams of protein
For other lunch recipes click here.