RATATOUILLE SERVED FROM THE CHEF'S GARDEN TO YOUR TABLE BY PRIVATE CHEF IN SONOMA & NAPA VALLEY.

Easy and fast recipe

Preparation

Total time : 55 mins Preparation : 25 mins

Cooking : 30 mins

You will need:

2 eggplant

2 zucchini

2 bell peppers (1 red, 1 green)

3 tomatoes

1 onion or 4 small fresh onions

3 cloves garlic _

1 onion or 4 small fresh onions

3 cloves garlic _

thyme

pepper

salt

6 tbsp olive oil

10 pitted black olives

STEP 1 Wash the vegetables, cut the aubergines and courgettes into slightly thick slices (1 cm) lengthwise and without peeling them.
2ND STEP Then cut these slices into sticks of the same thickness (1 cm)
STEP 3 Then cut these sticks so that you end up with small cubes of vegetables.
STEP 4 Empty the peppers of their seeds.
STEP 5 Cut them into strips then into pieces (1 cm) to end up with pieces of a shape almost identical to those of zucchini and eggplant.
STEP 6 Proceed in the same way for the tomatoes.
STEP 7 In the end, you end up with lots of small cubes of vegetables.
STEP 8 Thinly slice the garlic and black olives.
STEP 9 Cut the onion into small pieces (or the fresh onions with the green), then put the olive oil in a sauté pan and sauté all the vegetables over medium heat.
STEP 10 Season with salt and pepper, add the thyme and simmer over low heat, covered, for 20 minutes, watching that it does not stick.
STEP 11 Serve hot (accompanied simply by fried eggs ).