Recipe for a spicy French vegetable stew
Ratatouille comes from Provence, where it is the traditional stewed vegetable dish. It tastes both warm and cold and is a classic summer dish. In this recipe we have refined it with the delicate Piment d`Espelette.
As a main course, warm baguette is served with ratatouille, but it is also an excellent accompaniment to grilled monkfish, beef steak or lamb.
Ingredients (for 4 persons as main dish, for 6 persons as side dish)
1 red and 1 yellow bell pepper
1 clove of garlic
1 fresh red chili or ½ tsp Piment d`Espelette
5 tbsp olive oil
2 sprigs of thyme
8 tbsp vegetable or meat stock
Wash, dry and clean the aubergine, courgettes, tomatoes and peppers and cut them into 1 x 1 cm cubes (it is best to finish by dicing the aubergine as it quickly turns brown). Peel and dice the onion and chop the thyme finely. Remove stalk and seeds from the chilli pepper and chop finely.
Fry the onion cubes, the chilli and the pressed garlic clove in the olive oil. Add the thyme and vegetables and fry briefly. Pour on the broth and simmer the ratatouille over a low heat for about 20 minutes. Then season to taste with salt and pepper.
Serve with warm fresh baguette. Enjoy your meal!
Image source: Fotolia - #29823271 - Ratatouille © HLPhoto