Ratatouille by Cyndiok

[S_Wirth]

Ratatouille

This is a traditional french dish that is very versatile. feel free to be creative with season vegetables.

• 2 medium sized zucchinis (11 oz)
• 2 small eggplants (11 oz)
• 2 shallots
• 3 garlic cloves
• 1 lb + 2 to 4 oz tomatoes
• 1/2 yellow pepper
• 1/2 red pepper
• 1 Tbsp tarragon, chopped
• 1 Tbsp parsley, chopped
• 1 bay leaf
• 1 tsp fine sugar
• Olive oil
• Salt and pepper

Chop all vegetables in small cubes.

• Chop the garlic and shallots thinly.

• Heat 2 Tbsp olive oil in a thick-bottomed pot (Le Creuset style).

• Add the zucchinis and eggplants and cook for 5 mns until softer. Set aside.

• Heat 2 more Tbsp olive oil and then add the garlic, peppers and shallots. Cook for 3 to 4 mns, until softer.

• Add the tomatoes and mix well. Cook for 5 mns before adding the zucchinis and eggplants again.

• Season with salt and pepper.

• Add the chopped herbs, the bay leaf and the tsp of sugar, and cook uncovered on low heat for 1 hour.

Note: I usually sprinkle coarse salt on the eggplants placed in a sieve, and let them on the side like this for 30 mns minimum. It helps with their cooking. In French, this technique is called dégorger les légumes. (légume = vegetable)

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