Classic ratatouille

Happiness is finding out there's a vegan otpion

One of my favourite dishes in the Universe!

Ingredients for 4-6 servings

Vegetables (and fruits) peeled if non-organic

2 tbsp extra virgin olive oil

2 onions, finely chopped

4 garlic gloves, minced

5 sprigs fresh thyme

2 sprigs fresh rosemary

2 dried bay leaves

1 pinch of salt and pepper for each vegetable

5 tomatoes, peeled and chopped (except cherry tomatoes)

1 courgette (zucchini), peeled and diced

1 eggplant, peeled and diced

1 bell peppers, peeled and diced

1 tsp of salt

optional: basilic, parsley

For a real traditional French ratatouille, cooking each vegetable separately with a pinch of salt:

• a large pot to stew in
• a large frying pan to sautée each vegetable
• sauté each vegetable in this order: courgette, eggplant, then bell pepper (cook vegetables from sweetest to strongest to preserve flavors)

Preparation

1. In a large pot add a drizzle olive oil, heat it up over medium heat, add onion, salt, pepper, and sauté for 30 sec.

2. Add rosemary, thyme, bay leaves, and cook until onion become translucent, 2-3 mins.

3. Add tomatoes, garlic, and cook until softened and released their juices, about 10 mins.

4. Meanwhile, in a frying pan, add a drizzle olive oil, heat it up over medium heat, add courgette with a pinch of salt, sauté about 5 mins, remove from pan and set aside.

=> do the same for eggplant and bell pepper

=> add water if the bottom of the pan gets too dry

5. Add all the vegetables into the pot with a cup of water, cover and cook over medium heat for about 30 mins, until the vegetables are well done.

=> I add up to a cup of water or homemade vegetable broth if the vegetables don't give off enough of their own liquid to make a stew

Serve it over rice or pasta or with baguette.

Tips: I make a pasta gratin with leftover ratatouille, delicious!