Ratatouille – Braised Vegetables

Clean the vegetables and cut them into small pieces: Zucchini, bell bell pepper, melanzane into cubes. Halve the onion and cut into strips. Cut tomatoes, put them in hot water, take them out and peel the skin. Next, cut into cubes as well.

Heat olive oil in a large saucepan. Pour in onions, then diced peppers, zucchini and eggplant. Sauté vegetables. Stir with wooden spoon while doing so. Stir in pressed or finely diced garlic. After 5 minutes, add diced tomatoes. Add thyme plucked from stalks, coarsely chopped parsley, bay leaves, 1 tsp sea salt and pour in red wine or water. Stir well and steam the vegetables at low temperature for another 15 minutes. Finally, fold in chopped basil leaves, season with pepper and salt and leave on the hot stove for a few more minutes.

The ratatouille is an ideal accompaniment to grilled lamb chops. It can also be eaten cooled or warm with white bread as a light summer dish.

Tip: Before serving, drizzle with a tablespoon of extra virgin olive oil. Drink a strong red wine (Gigondas or Vacqueyras) with it.

Our tip: Use high-quality red wine for a particularly fine taste!

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