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Simple Ratatouille


(A) Bouillon soup

  • Bouillon cube 1

  • Water 100 ml (3-1/2 fl. oz.)


  1. Chop the zucchini into bite-size pieces, cut the onion into wedges, and slice the eggplants into 1.5 cm (1/2 in.) thick rounds.

  2. Heat the olive oil in a frying pan and sauté (1).

  3. Add the whole tomatoes and (A), then cook over medium heat until the vegetables are soft. Season with soy sauce and salt, then enjoy


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