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!

Delicious!

Ready? Set? Let’s get cooking.

We will need:

1 medium eggplant

1/2 red sweet pepper

1/4 onion

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.

 Voila!

Bon appetit!

And a wonderful day!