A Tasty Traditional French Vegetable Stew Ratatouille
Bon Appetit
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Full of the goodness of the colorful Mediterranean vegetables - a magnificent traditional dish for any table! I have tried many recipes for this dish but you will find this the easiest of them all - and so tasty!
Ingredients
- 2 onions sliced
- 2 large aubergine eggplant, cut into bite-size pieces (No need to peel them)
- 2 courgettes zucchini, cut into bite-size pieces (No need to peel them)
- 4 tomatoes peeled and cut into bite-size pieces. (Skins come off easily when placed in boiling water for about 2 minutes)
- 2 peppers de-seeded and cut into bite-size pieces
- 2 cloves of garlic chopped
- 1 fennel bulb
- 8 fluid ounce/225 milliliter olive oil
- Bouquet garni
- Salt and pepper to taste
Instructions
- Heat the oil in a large heavy-bottomed pan
- Lightly brown the aubergines and remove to a flameproof casserole dish
- Add a little more of the oil to the frying pan and saute the courgettes then add them to the casserole dish.
- Cook the tomatoes, pepper, and onions with the rest of the oil and transfer them to the casserole.
- Put the garlic, bouquet garni, fennel, and salt and pepper on the top.
- Cover and cook the ratatouille slowly for 1 - 1 ½ hours. (They will cook in their own juices!)
- If the ratatouille becomes too watery, remove the lid and continue cooking.
- It can be cooked in the oven at about 350°F/180°C/Gas 4 or on top of the stove, slowly.
- So colorful and appetizing it is full of goodness, enjoy!
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