Ratatouille with Basil
Step 1: Ratatouille
Wash the vegetables. Cut the eggplant and zucchini into very small cubes. Peel the peppers, remove the seeds, and cut into a brunoise.
Blanch the tomatoes, quarter them, and remove the insides and seeds. Cut the quarters into a small dice.
Peel and mince the onions. Peel the garlic and crush well, almost into a purée.
Heat the olive oil in a large sauté pan, and sweat the onions, crushed garlic, peppers, and eggplant for 3 to 4 minutes.
Season with salt, freshly ground black pepper, and the bay leaves. Stir and cook gently for 5 to 7 minutes.
Add the tomatoes and zucchini, and cook for a further 5 to 7 minutes. Adjust the seasoning and take the pan off the heat. Take out the bay leaves.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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