Ratatouille
Serves: 4
Preparation time: 90 min.
This dish embodies all the goodness and abundance of the Provence. A versatile summer meal; eat it hot or cold. Served hot it will enhance any grilled or roasted meat or pasta dish. If served cold, a crusty bread and an extra drizzling of olive oil will make a superb antipasto. Here is another variation: Serve it for brunch with scrambled eggs or as topping for a vegetarian pizza.
Ingredients:
- 250 ml (about 1/2 cup) olive oil
- 500 gr (1/2 lbs) onions, coarsely cut
- 500 gr (1/2 lbs) eggplants, thickly sliced, and cut into large cubes
- 500 gr (1/2 lbs) red, yellow, green sweet peppers cut into squares
- 500 gr (1/2 lbs) ripe tomatoes, seeded, coarsely cut
- 1 head of garlic, cloves separated and peeled
- Sea salt or kosher salt to taste
- a large bouquet garni (3 bay leaves, 3 thyme springs, 3 parsley springs) tied up or put in a cheesecloth bag
- 500 gr (1/2 lbs) firm zucchinis, quartered and cut into medium size cubes
- ground pepper
- fresh basil leaves for decoration
Preparation:
Warm olive oil in a large pot over low heat. Add onions and cook until softened about 10 minutes. Add all other vegetables, stir after each addition so olive oil gets well mixed. Continue to stir gently, scrapping the bottom of the pot until the vegetables begin to release their liquid. If necessary add more olive oil and a bit of water. Season with salt and pepper.
Bury bouquet garni into vegetables and reduce heat maintaining a light bubble cover pot, leaving the lid slightly ajar and checking at times for the doneness of the vegetables. They should be soft, but still holding their shape. Do not overcook. Add zucchinis and cook it for another 30 minutes, stirring to mix well the flavours. Check for salt and pepper again. Remove bouquet. Juices should be slightly thick by now. If not, drain vegetables in a colander which has been placed over a large pot to catch the juices. Reduce liquid to your liking watching so it does not stick to the bottom. Return the vegetables to the pot stirring well until all vegetables are well coated.
Serve it warm or let it cool. For an extra touch drizzle it with olive oil.