A nice ratatouille with the spring and summer seasonal vegetables plus kiwis:
- 1 eggplant ~ approximately 300 gr
- 2 zucchinis ~approximately 300 gr
- 1 red bellpepper ~approximately 200 gr
- 4 tomatoes ~approximately 200 gr
- 4 kiwis
- 1 white onion ~approximately 100 gr
- 1 branch of celery
- 3 cloves of garlic
- salt & pepper to taste
- 10 cl olive oil
Take time to cut all the vegetables separately in fine dice. Be as consistent as possible.
Gently sweat the diced onion, crushed garlic, thyme and laurel in a sauté pan with a spoon of the olive oil. Do not over cook!
Once the onion is translucent, add the celery and the small cubes of zucchinis, season slightly with salt and pepper. Cook by keeping them rather firm, not to a soft consistency. Remove from the heat and reserve in a mixing bowl or a salad bowl.
Add a little more olive oil in the frying pan and cook the red bell pepper and brunoise of eggplant over a brisk heat with a lid. Season with salt and pepper to taste. Once cooked, reserve in the bowl with the zucchini mixture.
Proceed the same way for the deseeded tomatoes by taking care of not cook them too much, add the diced kiwis at the very end of cooking.
Delicately, to keep the colored aspect, mix all the cooked vegetables in the bowl.
**Although in every step of the cooking the salt and the pepper was added, verify and rectify if needed.
Note: This ratatouille can be served hot, as a side dish of fish or meat, or cold in salad or in glass cup. According to your taste, it is possible also to add a bit of lemon juice and a little minced fresh basil, always very pleasant for the warmer spring and summer days.