Recipe created by Catherine Munin 37 Chanterie France

Recette en français - Rezept in Deutsch

Spicy Ratatouille

 

 

Recipe created by Catherine Munin

 

For 6 - 8 people
Ingredients :

4 to 5 onions

6 to 8 tomatoes

4 zucchini (green and yellow mixed)

3 eggplant

3 to 4 peppers

garlic - thyme – bay leaves

salt - pepper - chili powder - cumin powder

wine vinegar

olive oil

This recipe is very simple to make, but a little long.

 

Making the recipe :

A few hours before, cut the eggplant, washed but not peeled, and slice thinly. Let them drain their liquid with some coarse salt.

Prepare all the vegetables: peel and chop the onions. Peel and seed the tomatoes,

Cut into pieces. Wash and slice unpeeled zucchini. Remove the salt from the eggplant and pat dry thoroughly. Wash, seed and cut the peppers into strips.

Gently brown the onions in a little olive oil. Add tomatoes, garlic, thyme and the bay leaves. Add salt and pepper. Let reduce for ten minutes.

Put this sauce in a large clay pot and place at mid height in an oven at 150-175 °C (300-350 °F).

Heat the zucchini in an oiled pan, brown them quickly over high heat (they must be still crunchy) and add to the pot and immediately put back in the oven.

Fry the eggplant in a pan, add a pinch of chili powder and two pinches of cumin. Deglaze with a little wine vinegar and arrange flat on top of the preparation. Cooking eggplant is a bit long as it is done several times.

Put the baking pot in the oven between each operation.

Heat the peppers in an oiled pan, brown them quickly over high heat (they must remain crunchy) and add to the dish.

Leave in the oven (still at same temperature) for a good hour so that the juices are completely
absorbed.

This ratatouille can be eaten hot, warm or cold.
It accompanies fish or meat done on the plancha and goes beautifully with a Tavel Dame Rousse du Domaine de la Mordorée.

 

 

Recipe created by Catherine Munin 37 Chanterie France