Ratatouille

Method

1. 1

   Wash all vegetables: eggplants, zucchini, peppers, tomatoes.

2. 2

   Thin the onion.

3. 3

   Peel and cut the eggplant into small dice.

4. 4

   Peel the zucchini (or rub so organic), and cut into small dice.

5. 5

   Peel and cut the pepper into small dice.

6. 6

   Remove the peduncle from the tomatoes and cut into small dice.

7. 7

   All your ingredients are ready to cook! Let's go to cooking

8. 8

   In a hopper, heat 2 tablespoons of olive oil.

9. 9

   Sauté onion in oil and lower over medium heat.

10. 10

    Add eggplant. Mix and cook for 5 minutes.

11. 11

    Add the pepper. Mix and cook for 5 minutes.

12. 12

    Add the zucchini. Mix and cook for 5 minutes.

13. 13

    Add tomatoes, thyme and bay.

14. 14

    Cover and simmer over low heat for 30 minutes.

15. 15

    The ratatouille is ready to taste! For adults, you can add salt and pepper to season, but it is also very good nature.

16. 16

    From 4/6 months (smooth purée): in step 4, take 100g of zucchini and steam for 15 minutes. Mix the cooked zucchini in fine puree and add 1 cc of oil.

17. 17

    From 6 months (heavy purée): mix 100 to 150g ratatouille (with a little juice) to make it a smooth puree.

18. 18

    As early as 9 months (crushed): crush 100g of ratatouille with fork. Serve with a starch (seed, potato, rice, polenta ...) and possibly a meat or fish.

19. 19

    From 12 months, if he is comfortable with the pieces, baby can eat like the big ones.

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