Comment: A stew of vegetables which is an excellent side dish, full of flavor and also healthy. Use ripe vegetables, especially for the tomatoes. Do not put all the elements in the Dutch oven without sautéing then first, in the order prescribed here, with a pinch of salt and a little pepper. Ratatouille can be kept 1 or 2 days and can be reheated or eaten cold.
Inspired from: Ratatouille
Ingredients (4 people):
300 g aubergines
300 g zucchini
300 g peppers
300 g onions
600 g tomatoes seeded, peeled
4 cloves garlic
2 sprigs thyme
2 bay leaves
S + P
Cut the aubergines, courgettes and peppers into small cubes (~1/2" on the side).
Chop the onion (not too finely). Cut the garlic in slices. Cut the tomatoes in quarters.
Sauté the vegetables in a little EVOO, with a pinch of salt, to soften them a little, in the order given below, then place them in turn in the Dutch oven with a little EVOO over low heat.
Then add the tomatoes, a pinch or sugar, the garlic, thyme, bay leaf, salt (enough), and pepper.
Mix well and cook 30 minutes on low heat, covered, without boiling, stirring occasionally.