Ratatouille
It is a good idea to prepare ratatouille the previous day. It is served cold on a hot summer day. In winter, it is served hot.
6 tomatoes
1 red sweet pepper
1 green sweet pepper
1 yellow sweet pepper
2 onions
5 cloves of garlic
1 small courgette
1 small aubergine
1 dl olive oil
salt and pepper
thyme, rosemary, bay leaf,
or French herb mixture
Blanch the tomatoes in hot water and peel them. Roast and peel
the sweet peppers. Slice the aubergine and add salt. Remove the
water extracted from the slices of aubergine. Cut all the
vegetables and onion into fairly large pieces and slice the garlic.
Sauté all the vegetables in a sauté pan. Add the tomato slices last
to make the ragout more juicy. Season and cover the saucepan.
Simmer at low temperature for 1–2 hours. Finish off with virgin
olive oil and fresh parsley.