Ingredients ( 8 persons):
- tomato coulis
- 2 peppers (a red and a green)
- 2 or 3 eggplants
- 5 zucchinis
- 1 white onion
- 2 cloves of garlic
- parsley
- basil
- olive oil
- salt and pepper.
Preparation:
The preparation of the ratatouille begins with the wash and the cut of all the vegetables. Deseed peppers and retail them in fine strips. Keep the skin of zucchinis and eggplants. Cut eggplants in small 2 centimeter dice aside maximum and retail zucchinis in slices.
The peculiarity of the ratatouille of Nice is a cooking separated from the various vegetables. For that purpose, arm yourselves with a frying pan and with a pot. In the frying pan, made warm 3 spoonful with soup of olive oil and make it the sliced thinly white onion return. Add the small strips of peppers and cook them until they are very soft.
On another fire , put the pot to be warmed over a low heat to be able to decant vegetables there as one goes along. Pour peppers and onions there and cook in the frying pan the dice of eggplant in 3 spoonful with soup of olive oil. Repeat the same operation for the slices of zucchinis.
When all your vegetables are in the pot, cover with tomato coulis. Season of salt and pepper. Prepare a chopped parsley by chopping the garlic, the parsley and the basil. Add it to the preparation and rectify, if need be, the seasoning.
Let cook it quite over a low heat during at least 45 minutes.
