Ratatouille Provençal

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A local specialty in Provençe, RATATOUILLE is a freshly farm to table vegetable stew with a universal culinary appeal. It can be eaten hot or cold, as one desires, as an appetiser or a main course.

AT LE BRISTROT DU PORT, a small quaint bistrot, Chef Guy ( pronounced GUI IN FRENCH ) SERVES IT AS A SIDE DISH ... 

RECEIPE ... 

1 SMALL EGGPLANT / AUBERGINE ( 1 kilo ) diced into 3/4 inch cubes

8 tablespoons Huille Evoo from Provençe or Italian Green ecological Evoo 

2 large red bell peppers sliced into 3/4 inch pieces 

1 large leek sliced finely

1 large onion minced 

12 ounces of a small courgette / zucchini peeled or unpeeled is cultural; and sliced in 3/4 inch rounds 

2 kilos of fresh red ripe juicy tomatoes peeled and seeded, and coarsely yet finely chopped 

4 large garlic cloves minced

1 tablsp. fresh thyme minced or 1 tsp. dry thyme 

1 bay leaf 

2 tsps. red wine vinegar 

1/3 cup chopped fresh basil 

sea salt and freshly ground black pepper to taste

PREPARATION ... 

1) place the aubergine in a colander, sprinkle with sea salt and let stand 30 mins. Pat it dry with paper towels.

2) HEAT 4 tablespoons of Evoo in a large skillet over médium heat and add the eggplant and sauté until Golden and cooked through, about 6 to 7 minutes.

3) transfer the eggplant to a large bowl 

4) heat 1 tablespoon Evoo in same skillet and add the bell peppers  and sauté until Golden, 5 minutes 

5) add the onion and the leek and repeat, and then, the zucchini for 3 to 4 minutes. 

6) Now add another tablespoon of evoo, to skillet and return all veggies to skillet including the garlic

7) sauté until tender, 18 to 20 mins.
( depending on how you enjoy your vegetables )

8) add the tomatoes and reduce heat to slow low flame 

9) stir clockwise and push with wooden spatula 

10) add the red wine vinegar and the seasoning except the basil 

11)  DISCARD THE BAY LEAF 

12) AND ADD A BIT OF THE CHOPPED BASIL 

13) SAVE SOME BASIL FOR GARNISH

SERVE WITH BASIL GARNISH, FRENCH BAGUETTE AND A FRENCH SEMI SWEET WHITE WINE OR CAVA SEMI SWEET OR PROSECCO SEMI SWEET TO BALANCE TO ADJUST THE ACID EQUILIBRIUM.

SIMPLE AND WONDERFUL ... AND LOW FAT, HEALTHY AND ELEGANT DISH ...

Kind regards.
Margaux Cintrano

NOVEMBER TRIP TO PROVENÇE / MARSEILLE AND MONTPELLIER ... 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Ratatouille Provençal Posted: 29 November 2013 at 10:05
	A local specialty in Provençe, RATATOUILLE is a freshly farm to table vegetable stew with a universal culinary appeal. It can be eaten hot or cold, as one desires, as an appetiser or a main course. AT LE BRISTROT DU PORT, a small quaint bistrot, Chef Guy ( pronounced GUI IN FRENCH ) SERVES IT AS A SIDE DISH ... RECEIPE ... 1 SMALL EGGPLANT / AUBERGINE ( 1 kilo ) diced into 3/4 inch cubes 8 tablespoons Huille Evoo from Provençe or Italian Green ecological Evoo 2 large red bell peppers sliced into 3/4 inch pieces 1 large leek sliced finely 1 large onion minced 12 ounces of a small courgette / zucchini peeled or unpeeled is cultural; and sliced in 3/4 inch rounds 2 kilos of fresh red ripe juicy tomatoes peeled and seeded, and coarsely yet finely chopped 4 large garlic cloves minced 1 tablsp. fresh thyme minced or 1 tsp. dry thyme 1 bay leaf 2 tsps. red wine vinegar 1/3 cup chopped fresh basil sea salt and freshly ground black pepper to taste PREPARATION ... 1) place the aubergine in a colander, sprinkle with sea salt and let stand 30 mins. Pat it dry with paper towels. 2) HEAT 4 tablespoons of Evoo in a large skillet over médium heat and add the eggplant and sauté until Golden and cooked through, about 6 to 7 minutes. 3) transfer the eggplant to a large bowl 4) heat 1 tablespoon Evoo in same skillet and add the bell peppers and sauté until Golden, 5 minutes 5) add the onion and the leek and repeat, and then, the zucchini for 3 to 4 minutes. 6) Now add another tablespoon of evoo, to skillet and return all veggies to skillet including the garlic 7) sauté until tender, 18 to 20 mins. ( depending on how you enjoy your vegetables ) 8) add the tomatoes and reduce heat to slow low flame 9) stir clockwise and push with wooden spatula 10) add the red wine vinegar and the seasoning except the basil 11) DISCARD THE BAY LEAF 12) AND ADD A BIT OF THE CHOPPED BASIL 13) SAVE SOME BASIL FOR GARNISH SERVE WITH BASIL GARNISH, FRENCH BAGUETTE AND A FRENCH SEMI SWEET WHITE WINE OR CAVA SEMI SWEET OR PROSECCO SEMI SWEET TO BALANCE TO ADJUST THE ACID EQUILIBRIUM. SIMPLE AND WONDERFUL ... AND LOW FAT, HEALTHY AND ELEGANT DISH ... Kind regards. Margaux Cintrano NOVEMBER TRIP TO PROVENÇE / MARSEILLE AND MONTPELLIER ...
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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