Ratatouille is a French Provençal stewed vegetable dish, originating in Nice.
Before starting this dish prepare the vegetables. Slice the Aubergines and Courgettes, lay them flat on a large plate and sprinkle with salt. Leave them to stand for at least 30 minutes. Rinse well before using. This will remove any bitterness from the vegetables.
2 large aubergines
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoons red wine vinegar
2 large ripe tomatoes, peeled and chopped
60ml white wine
grated parmesan cheese
salt & pepper
pinch of sugar
Prepare the aubergine and courgette as described above. Heat the oil in a frying pan and cook the chopped onion until golden brown then add the garlic and sliced aubergine and cook these until they too turn golden brown, remove and set aside. Cook the courgette slices until golden. Remove. Place all the vegetables in a large pan and add the sugar, salt, pepper and vinegar. Add the tomatoes and wine. Bring to a simmer. cover and continue to simmer gently for 30 minutes. To serve sprinkle with the Parmesan cheese.
This dish can be eaten as a main course in itself with crusty bread or as an accompaniment to meat dishes.
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