Cooking, Main Dishes

Provençale Ratatouille

The secret of a good ratatouille is to cook each vegetable separately to preserve its taste.

Ingredients for 4 people:

• 1 1/2 Lb of zucchinis
• 2 Lb eggplants
• 2 Lb tomatoes
• 1 1/2 Lb peppers
• 4 yellow onions
• 5 garlic cloves
• 2 bay leaves
• 5 branches of thyme
• 1 Tablespoon marjoram
• olive oil
• salt/pepper

 Boil the tomatoes for a few minutes. Peel and crush into a bowl. Reserve.
 Peel the onions and dice in small pieces
 Wash and cut the other vegetables in small 1/2 inch cubes.
 Cook separately in olive oil the onions, the zucchinis, the eggplants, and the peppers until they become tender, approximately 10 to 20 minutes depending the vegetables.
 When the vegetables are ready, gather them in a casserole. Add the crushed tomatoes, the minced garlic, then the aromatic herbs.
 Add salt and pepper. Mix. Cook on low for 30 minutes.
 Serve warm or cold

Our 2016 cooking class

Our 2016 cooking class

Ratatouille 2016 plate

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