Mama Régine's Ratatouille from Cassis Bistro
Ratatouille is a delightful aromatic casserole. This bright and chunky summer vegetable blend will compliment any roasted or barbecued meat dish.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Side Dish
Cuisine French, Provencal
- 1/2 cup olive oil
- 2 eggplants (aubergine)
- 2 zucchini (courgette)
- 2 red bell peppers
- 6 tomatoes
- 1 medium onion chopped
- 1 bunch fresh thyme
- salt and black pepper
- 2 garlic cloves crushed
Wash and peel all the vegetables, except the tomatoes.
Cut all the vegetables, including the tomatoes, into chunks of approximately 1.5 cm.
In a large heavy-bottomed pot cook the eggplant in olive oil, until the pieces start to change colour.
Add the zucchini chunks and crushed garlic. Cook for about 5 minutes until the zucchini begins to soften.
Then add the red peppers, tomatoes, chopped onion and olive oil, as necessary. Add salt, pepper and thyme.
Simmer for about 15-20 minutes, and serve as a side dish.
Mama's secret : Add 1/2 cup of crushed tomatoes and 1/2 cup water to the pot. Simmer on low for an hour or until the water has evaporated.
Keyword Eggplant, Tomatoes, Zucchini