Mulberry Pomegranate

Ratatouille

Fasting Friendly, Ladera
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Not a Greek dish, but certainly one that appeals to the Greek palette. This provencal ratatouille is a perfect dish to prepare in the cool hours of the morning, before the heat of the day arrives and it is too hot to cook anything! A humble dish, this is a divine medley of summer mediterranean vegetables. While uncomplicated, ratatouille is not a dish to cook in a hurry – so make sure you have plenty of time before you make a start.

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Ratatouille

Provencal vegetable ragot

Ingredients

  • 14 tbsp extra virgin olive oil
  • 1 kg onions finely sliced
  • 3 red peppers / capsicums peeled and cut into cubes
  • 1 kg ripe tomatoes peeled and grated, or canned tomatoes drained
  • 10 garlic cloves finely sliced
  • 1 kg zucchini cut into cubes
  • 500 g eggplant cut into cubes
  • basil leaves torn, to taste
  • sea salt and ground black pepper to taste

Instructions

  1. Heat a large frying pan, add 3 tablespoons of olive oil and fry the onions over moderate heat until they are golden. Remove from heat, drain in a colander and set aside.

  2. Add the peeled and chopped red peppers to the remaining olive oil in the frying pan, and fry over moderate heat until tender. Remove from heat, drain in a colander and set aside.

  3. Meanwhile, add the grated tomatoes to a heavy based pan. Drizzle in 3 tablespoons of olive oil, add the garlic and torn basil leaves, season to taste and simmer for over moderate heat for 20 minutes.

  4. Add the cubed zucchini pieces to the olive oil the peppers and onions have been fried in and fry over moderate heat until tender. Remove from heat, drain in a colander and set aside.

  5. Finally, add the cubed eggplant pieces s to the remaining olive oil in the frying pan, and fry over moderate heat until tender. Remove from heat, drain in a colander and set aside.

  6. Add all of the well drained vegetables to the tomato sauce, add a little water, check seasoning and stir well. Cover and cook over a low heat for 20 minutes. Stir from time to time. When ready, check the seasoning and add some more torn basil leaves. Best served at room temperature.

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