After our vacations in Crete, we went to spend a few days with our family in Auvergne. We ate there ratatouille and I realized that I had never offered you one before. recipe. I must say that when I feel like a summer vegetable mix, I always make this recipe of baked candied vegetables or I prepare piperade.
But hey, that’s something else and that’s changing. So some people will tell you that it’s much better to cook the vegetables separately and I want to believe it, but I propose you here an easy, family-friendly recipe.
For 8 persons :
- 2 eggplants
- 2 peppers
- 4 zucchini
- 6 tomatoes
- 2 onions
- 3 cloves of garlic
- 1 bay leaf
- 2 sprigs of thyme
- 1 pinch of pepper
- 1 pinch of salt
- 1 tablespoon tomato paste (optional)
- 2 tablespoons of olive oil
Wash and peel the peppers and tomatoes (if you have the courage) then dice them. Peel the onion and garlic cloves and cut them into cubes. Clean the zucchinis and eggplants and cut them into coarse pieces.
Heat the olive oil in a casserole. Add the onion and eggplant and sauté for 3 minutes over high heat. Then add the peppers which you let cook 2 minutes over high heat and then add the zucchini, tomatoes, garlic, tomato concentrate, thyme and bay leaf, salt and pepper.
Simmer covered for 5 minutes, then uncover and cook for 15 to 20 minutes (depending on the size of your pieces) over medium heat. If you like the more melting pieces, let it cook for 10 more minutes. Taste, it’s the best way to know what you like 🙂
Serve with chicken, fish or roast beef in the oven.