Ratatouille with Fresh Tomatoes [waterless cooking]

Ratatouille with Fresh Tomatoes [waterless cooking]

Ingredients (1-2 servings)

1 small tomato (150 g)
1 small onion (150 g)
1/2 eggplant (50 g)
1/2 yellow paprika (90 g)
1/2 clove garlic
1 tablespoon olive oil
1/2 teaspoon salt
2 sprigs thyme


1. Roughly cut tomatoes. Cut onion, eggplant and yellow paprika into 2 cm squares. Finely chop garlic.

2. Put olive oil and garlic in COCOTTE RINGO and heat on medium heat. When the aroma of garlic becomes stronger, add in all vegetables other than tomato and quickly stir to coat with oil. Put the tomatoes on top and lower the heat to low. Sprinkle with salt, put in thyme, put on the lid to the pot and steam for 10 minutes.

3. Mix well and enjoy.


This recipe takes advantage of non-water cooking by condensing and sealing in the deliciousness of vegetables. Using only salt, the umami (savory flavor) of the vegetables is drawn out. You can also use your favorite vegetables to make an original arrangement. Leftover vegetables in your refrigerator can become a delicious dish by being cooked without water.

Seiichi Horio 


After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING
FACTORY in 1993. Horio teaches cooking
classes in many regions in addition to having
diverse roles such as menu development for
the dining industry or food coordination for
media and advertising.

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