Vegetables, vegetables and more vegetable... ratatouille can be served cold or warm to accompany summer or
winter. Very delicious as a side dish with
grilled meats.
Ingredients (for
6 people)
600 g eggplant
700 g zucchinis
1,5 kg tomatoes
1 chopped onion
1 green paprika, 1 red and 1 yellow
2 crushed cloves of garlic
olive oil
1 bouquet grani
salt, pepper
Experiment with the ingredients... depending on what you have in
the fridge.
Procedure
Wash the eggplant, zucchinis and paprika and cut them in
pieces. Wash and peel the tomatoes and dice them.
Saute the eggplant in olive oil for several minutes and
remove them the fryer. Do the same with the zucchinis, but add onions to them
and paprika.
Put the vegetables back to the fryer and tomatoes, garlic and
bouquet garni. Add two tablespoons of olive oil to the dish. Salt and pepper.
Stir.
Cook with the lid on over gentle heat one hour and a half.
Stir several times during cooking. for the last 15 minutes remove the lid, so
that the remaining liquid would evaporate. Remove bouquet garni.
How to Serve :
Serve cold or hot depending on the season to accompany grilled
meat
