06.06.2020

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French « Art de vivre »

Ratatouille

Ingrédients :

1 eggplant, cut into cubes

Salt

Extra virgin olive oil

2 zucchini, cut into cubes

1 yellow onion, finely chopped

1 red, orange or yellow bell pepper, cut into dice

5 large cloves garlic, chopped

5 large vine-ripened tomatoes, cut into cubes, with their juices

1 tablespoon tomato paste

2 teaspoons fresh chopped thyme, plus more for serving

3 tablespoons chopped fresh basil

More information

Ratatouille

Ingrédients :

1 eggplant, cut into cubes

Salt

Extra virgin olive oil

2 zucchini, cut into cubes

1 yellow onion, finely chopped

1 red, orange or yellow bell pepper, cut into dice

5 large cloves garlic, chopped

5 large vine-ripened tomatoes, cut into cubes, with their juices

1 tablespoon tomato paste

2 teaspoons fresh chopped thyme, plus more for serving

3 tablespoons chopped fresh basil

Préparation :

Begin by heating 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.

Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.

Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes.

Add the garlic and continue cooking for about 3 minutes more. Do not brown. Next, add the tomatoes, tomato paste, thyme, and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.

Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft.

Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary.

Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled.

Proverb

Anyone who has never made a mistake has never tried anything new

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