|
|
| Ratatouille (Summer dish when the vegetables are plentiful and over ripe — good hot or cold) |
| Yields: 6 servings |
 |
| INGREDIENTS |
2 eggplants, sliced and salted to remove the juice
1 ea green, red and yellow pepper, seeds removed, cut in slices
4 unpeeled zucchini 1/2 slices
4 tomato slices, seeds removed, juice drained
1 onion, minced
2 garlic cloves, minced
|
|
|
|
|
| METHOD |
| Dry the eggplant slices; fry lightly in olive oil and drain on paper towels.
In the same skillet add some olive oil and sauté the zucchini; drain
and reserve.
Cook the minced onion and garlic until soft, but not brown, then add
peppers, tomatoes, salt and pepper and bouquet garni.
Lay the fried zucchini and eggplant on top.
Simmer up the very little juice that is left. |
| NOTE |
| The goal of this dish is to bring together all these different vegetables
at the same stage of doneness at the same time. |
| TO FINISH |
| This dish is better the following day. It can be reheated or served as
is. Correct the seasoning. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
