Ratatouille

Another typical dish from the south of France, made essentially of vegetables. It is even more delicious if prepared a day in advance, and can be enjoyed either hot or cold...

recette ratatouille

6 aubergines - 4 courgettes - 6 tomatoes - 1 tablespoon of tomato concentrate - 1 green pepper - 1 red pepper - 6 onions - 2 cloves of garlic - olive oil - 1 bouquet garni - salt and pepper

Rinse the vegetables in cold water. Dice the aubergines and courgettes (without peeling them). Remove the seeds from the peppers and cut them lengthways. Plunge the tomatoes into a saucepan of boiling water for a few seconds, then peel them, cut them in two and deseed them. Peel the onions and slice quite thin.
Pour 1 glug of olive oil into a sauteuse (a large sauté pan), adding the onions and the crushed garlic. Once they have turned brown, add the tomato concentrate and 1 cup of water, all the vegetables, season with salt and pepper and add the bouquet garni.
Simmer, covered, for a minimum of 20 minutes. If necessary you may add some water as it cooks.

Aïoli - Anchoïade - Bouillabaisse - Caviar d'aubergines - Daube provençale - Fish fumet - Oreillettes - Merveilles - Pieds et paquets - Pipérade with peppers - Pompe à l'huile - Ragoût de pois gourmands - Ratatouille - Rouille - Soupe au Pistou - Fish soup - Tapenade


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