Almost every family has its own special ratatouille recipe.
Useful and simple in cooking, the dish sometimes includes two types of zucchini: green and yellow, a large number of tomatoes and basil.
None of the above is in my recipe!
Despite this, my recipe comes out tremendously fragrant, thick and very tasty.
A special addition so to speak, “a highlight” is fresh greens in the form of spinach and fresh green peas in pods.
It is the latter that adds a bright color and a piquant texture, which is usually so lacking in this dish.
My ratatouille is very tasty to eat hot, but the cold version will not leave you disappointed either.
Fresh vegetables, a few Herbes de Provence and the desire to create a delicious lunch is all you need!
Ready? Set? Let’s get cooking.
We will need:
1 medium eggplant
1/2 red sweet pepper
1/4 red onion
1.5 sticks of celery
5-6 cherry tomatoes
1/3 cup of green peas pods
A handful of spinach, arugula or any other greens
1/4 tsp. of Herbs of Provence
Salt and black pepper to taste
Vegetable oil (I use canola oil)
Cut all the vegetables except for the eggplant, peas and greens and put them in a frying pan. Do not cut it short!
Fry it under a lid.
Cut large eggplant chunks, grind the pods and add to the vegetables. Add salt, pepper, the spices and greens.
Stew until cooked.
And a wonderful day!