Cooking, Main Dishes

Devin and Yacine’s Spring Ratatouille Fresh from the School’s Garden

• 7 tomatoes
• 1 green pepper
• 1 yellow pepper
• 1 red pepper
• 2 large white onions
• 2 Japanese eggplants
• a few squash flowers (courgette flowers)
• 7 cloves of garlic
• some parsley
• Thyme
• 6 threads saffron with 1/2 teaspoon sugar to grind
• Fresh basil leaves
• oil, salt, pepper
• 5 courgettes (green long squashes)
• 5 golden potatoes

1. Plunge the tomatoes in boiling water
2. Peel and cut the tomatoes
3. Cut the onions in slices
4. Cut the peppers into 1/2 inch strips after removing the seeds
5. Peel the garlic and cut them into thin slices
6. Cut the courgettes and eggplants into thick slices
7. Soak the ground saffron into 4 tablespoons of boiling water

 Fry separately at medium heat: the peppers (10 minutes), the eggplants (10 minutes), the courgette flowers (3 minutes), the garlic, the courgettes (5 minutes).
 Put some olive oil in a large pot on high heat, add the onions.
 Shake in the thyme and add pepper.
 Stir with a wooden spoon.
 Before the onions become too dark: add the tomatoes, the saffron, parsley.
 Add the peppers, eggplants, courgettes, flowers, garlic, and some salt.
 Stir with a wooden spoon.
 Start simmering on a low heat.
 Peel and cut the potatoes.
 Add the potatoes into the pot.
 Medium-high heat
 Add some water
 Add the basil leaves and check the seasoning.
 Cook until the potatoes are done.

Devin's Ratatouille

School Vegetable Garden 2013

School Vegetable Garden2

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