21 Jan Provençale Ratatouille
The change of colors, the rebirth of fresh winds, autumn is a unique time for culinary inspirations. Fall is the season of harvests, and what better way to enjoy the flavors of the land than with a traditional French Ratatouille, a culinary classic from the region of Nice.
Over the years the recipe has evolved, refining itself with every generation. The symphony of flavors however, is timeless. The unique method of sautéing each ingredient individually, only to reunite them in the final simmer is what creates the magical concoction of complex flavors we all unanimously enjoy.
4 Large tomatoes*
1 Eggplant, cut into cubes*
2 Onions, diced*
2 Green Peppers, Sliced*
2 Garlic cloves*
*Fresh local grown
20 ml olive oil
3 Tablespoons of Vital Parsley
1 Tablespoon of Vital Thyme
1-2 Vital Bay Leaves
1 Tablespoon Vital Ground Pepper
1 Tablespoon of Himalayan salt, to taste
Rince vegetables with water and cut into pieces. In a casserole, heat the oil and gradually incorporate the onions, eggplant and peppers. Sauté until tender. Remove from the pan and set aside.
Do the same with garlic, tomatoes and courgette. Once the vegetables are tender, mix in all the vegetables together. Add all the herbs, gently mix, and cover. Cook covered over low heat for 1.5 to 2 hours. Adjust seasoning to taste.