RATATOUILLE

 

 

Bring the South of France into your plate! This vegetable recipe originated near Nice is the perfect accompaniment to lamb (leg, chops and shanks), veal, pork, chicken, seafood or fish. Ratatouille can be served warm or cold. The word ratatouille comes from the word ‘touiller’ which means to toss food. Enjoy this fabulous vegetable dish with a wine from the South of France!

 

Preparation: 30 min; cooking time: 45 min.

4 Servings

 

4 tbsp of extra virgin olive oil

1 onion, chopped

2 garlic cloves, minced

3 tomatoes

2 red peppers

1 eggplant

3 zucchinis

10 fresh basil leaves chopped

5 sprigs of thyme

Salt and pepper

 

Bring some water to a boil in a large saucepan. Add the tomatoes and boil 45 seconds. Strain and rinse with cold water. Peel them and remove the stem.

Rinse and remove the seeds from the peppers.

Cut both sides of the eggplant and zucchinis.

Dice all the vegetables.

In a large skillet, heat 1 tbsp of olive oil on medium high heat and add the peppers. Cook 5 minutes.

Place the peppers in a plate. Set aside.

Repeat the same operation for each vegetable, including onion and garlic. It’s important to cook all the vegetables separately!

Mix all the vegetables together. Add the chopped basil leaves and fresh thyme leaves removed from their stems. Cook 20 minutes. Season the ratatouille with salt and pepper.

 

Bon Appétit!