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Provençal Ratatouille
The golden rule of a true ratatouille is the separate cooking of vegetables. If you want a successful ratatouille, make sure to cook each vegetable separately, as all vegetables do not require the same cooking time and do not have the same water content. Separate cooking is the secret to a ratatouille with vegetables that are both crisp and tender. The second secret to a ratatouille worthy of its name is to enjoy it the day after it is prepared; this allows for pronounced and well-anchored flavors in the vegetables
Ingredients for the recipe:
- 2 eggplants,
- 3 bell peppers,
- 3 zucchinis,
- 4 tomatoes,
- 1 onion,
- 4 garlic cloves,
- Terre Exotique olive oil,
- A pinch of Terre Exotique Roasted Spice Flower of Salt,
- A pinch of Terre Exotique White Penja pepper,
- 4 pinches of Terre Exotique Ratatouille blend.
Methods:
- Wash your vegetables, crush and peel the tomatoes.
- Dice the flesh and set it aside. Sauté the onion and garlic in a casserole with olive oil for 5 minutes. Add the tomatoes with some Herbes de Provence. Season with salt and let it cook covered for 10 minutes, then set aside.
- Cut the eggplants into cubes, add Herbes de Provence, and sauté them in a pan over high heat for about ten minutes. Season with salt and set aside. Then, do the same with the zucchinis, dice them, sauté in a pan for 10 minutes, and set aside.
- Repeat the process with the bell peppers, cut them into cubes, sauté in a pan for 10 minutes, and set aside. Reheat the crushed tomatoes, then add all the vegetables together, season with pepper, add Herbes de Provence, and cover. Let it simmer for 20 minutes.
- Remove from heat and enjoy it the next day. Ratatouille pairs well with white fish or even roast chicken.
