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Ratatouille
Serves 4
2 aubergines
1 red pepper
1 green pepper
2 courgettes
4 large tomatoes
3 large onions
3 garlic cloves
2 sprigs thyme
2 sprigs rosemary
4 tbsp olive oil
Preparation: 25 min
Cooking: 60 min at 100°C
Wash the vegetables, deseed the peppers, and
1.
dice the aubergines, peppers and courgettes.
Peel and chop the onion and garlic.
2.
Pour a litre of water into the water tank. Spread
the aubergines and peppers in one of the
steamer baskets, put the lid on and cook for 15
min. Place the courgettes in the other basket and
add to the steamer 5 min later. Add the tomatoes
3 min before the end of the cooking time. Allow
to drain.
Plunge the tomatoes into cold water, remove
3.
their skins, deseed and cut into quarters.
4.
In a pan, gently fry the chopped onion and
garlic in olive oil for 5 min. Add the diced
aubergine and pepper and simmer over a low
heat for 10 min.
5.
Add the courgettes and tomatoes, season with
salt, pepper, thyme, rosemary and simmer with
the lid off for 30 min. Serve hot or cold.
This
method
yields
ratatouille that is not at all watery.
an
intensely-flavoured
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