This vegetarian dish is a specialty of French cuisine, specifically from the Provence region. His full name is not Ratatouille ς oise, it is a vegetable stew that usually includes tomatoes, onions, peppers, garlic, zucchini and eggplant. The technique for cooking Ratatouille Ni ς oise vary, so find the called purists vegetable dish cooked separately and those that focus on retaining the traditional way developed.
this stew of vegetables can be added Provencal herbs, which are rosemary, thyme, basil, oregano, etc. I decided flavored with bay leaves. This dish taste best acquired overnight, refrigerated course, usually served only bread (rustic, peasant or baguettes), as a garnish or filling.
I have Neither made the Ratatouille ς oise the traditional way, simmering all the time vegetables, flavored with my favorite herbs and stir the stew occasionally to integrate the flavors . The result has been a wonderful dish, versatile and healthy, in this case the secret is to respect the cooking time and use quality products.
Besos!
Norellys
Ingredients:
1 large onion, diced medium (medium says)
1 large red pepper cut into medium says
1 medium zucchini cut into medium says
1 large eggplant, cut into medium says
2 large cloves garlic cut in brunoise
1 can tomatoes (800 g) previously crushed with clean hands!
2 bay leaves
extra virgin olive oil
Salt, 1 tsp sugar (depending on the acidity of tomatoes) and freshly ground black pepper.
Preparation:
In a saucepan add a splash of olive oil, transparent garlic and onion, add remaining ingredients and if necessary add a little water, just covering. Allow to simmer, correct seasoning. Personally I like the stew espesito, since I use it to cover Bruschettas, meats, among others.
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