Niçoise Ratatouille

Steps

1. 1

   Wash the eggplants and trim both ends. Cut the eggplants into quarters lengthwise, then into chunks. Sauté for 5 minutes in a pan with 2 tbsp of olive oil and set aside.

2. 2

   Wash the bell peppers, halve them, then cut into thin strips. Sauté with oil in the same pan and set aside.

3. 3

   Plunge the tomatoes into boiling water for 1 minute, then peel, seed, and cut into quarters.

4. 4

   Peel the onions and slice into rounds, sauté for 5 minutes in the pan, then set aside.

5. 5

   Wash the zucchini and trim both ends. Cut into cubes (don't peel). Sauté in the pan.

6. 6

   Peel and crush the garlic. Place all the vegetables in a pot, add the garlic and bouquet garni, salt, pepper, and simmer covered on low heat for 45 minutes, stirring occasionally. If the ratatouille gets too thick, add a little warm water. Taste and adjust the seasoning during cooking if needed.

7. 7

   Serve hot or cold.