Ratatouille

Sunday, I'm off to Lebanon, I can't wait to see my family and friends. I will be there for a long vacation, until september 7th. I love summer in Lebanon, though it's gonna be pretty crowded, but this is the spirit of a real vacation. People on the roads, packed beaches and night clubs, busy restaurants...
Well, I'm so excited... I promise this time I will come back with lots of pictures and new recipes.
Let's go back to our ratatouille now...

Ratatouille is a traditional French provencal stewed vegetable dish, originating in Nice.
It is usually served as a side dish, but also may be served as a meal on its own (accompanied by pasta, rice or bread). Tomatoes are the key ingredient, flavored with garlic, onions, zucchini, eggplant, bell pepper and garnished with herbs. It's very easy to make, the method is simply to sautee all the vegetables together. Ratatouille is also used as a filling for savory crepes, or omelets.
I really enjoy it in the summer... and it was a great way to empty my fridge before going on vacation! Now my kitchen is closed in Paris :)

Ingredients:
1 eggplant, peeled every other strip, then cubed
1 onion, diced
3 zucchinis, cubed
1 red bell pepper, cubed
4 tomatoes, diced
1 can tomato puree
4 garlic cloves, peeled
1 tsp herbes de Provence
2 tbsp olive oil
salt and pepper to taste

In a large skillet, heat the olive oil on medium high heat and sautee the onion until softened. Add the eggplants, sautee until browned. Add the zucchini, peppers, tomatoes and canned tomatoes. Add the whole peeled garlic cloves. Season with salt and pepper.

Do not stir, cover with a lid and stew for 12 mn. Mix the vegetables, turn the heat to medium low and simmer for 30 mn. Add the herbes de Provence. Uncover and simmer again for another 20 mn on low heat until most of the liquid has evaporated.

Ingredients:
1 aubergine, épluchée en laissant de bandes de peau, puis coupée en dés
1 oignon émincé
3 courgettes, coupés en dés
1 poivron rouge, coupé en dés
4 tomates, coupées en dés
1 boîte de purée de tomate
4 gousses d'ail, épluchées
1 càc d'herbes de Provence
2 càs d'huile d'olive
sel et poivre selon goût

Faites chauffer l’huile dans une cocotte à fond épais et ajoutez y l'oignon émincé. Ajoutez les aubergines, et faites les revenir jusqu'à coloration. Ajoutez les courgettes, les poivrons, les tomates, et la purée de tomate. Ajoutez les gousses d'ail, épluchées mais entières. Assaisonnez de sel et de poivre.

Ne remuez pas, couvrez la cocotte et laissez mijoter à feu doux environ 12 mn. Remuez les légumes et laissez mijoter 30 mn de plus. Ajoutez les herbes de provence et laissez mijoter à découvert 20 mn de plus, ou jsuqu'à évaporatin du liquide.