Ratatouille Provençal

Ratatouille hails from the Mediterranean and like many traditional French recipes it varies from area to area. It can be served hot, at room temperature or cold straight from the fridge.

Ingredients

1kg eggplants
1kg courgettes 
1kg onions
1/2 kg red capsicum
1/2kg green capsicum
1kg tomatoes chopped
5 cloves fresh garlic chopped finely
.5 cup chopped flat leaf parsley
1 cup chopped basil
1/2 tablespoon thyme 
Good quality extra virgin olive oil 

Method

Finely slice the onions, cube the eggplants, courgettes and slice the peppers into small pieces.
To heavy-based casserole dish or saucepan add a good slug of olive oil to and cook the onions gently on a slow heat until they soften and become translucent. Add the courgette, capsicum, eggplant and tomatoes and cover, cook gently on a low heat for 45 minutes or until the vegetables are cooked through and very soft.
When soft add salt and pepper to taste and stir through the chopped herbs. 

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