Saturday, September 8, 2018

Autumn Ratatouille

This meal is about the summer in my opinion, is about what the summer has offered to us, so lovely vegetable, colors, tastes and textures, combined simply in one dish.
The french called this meal Ratatouille, in my country is called "Ghiveci" and it means many vegetable combined....anyway you say it is DELICIOUS!!!

Ingredients  for Autumn Ratatouille
2 large eggplants
1 zucchini
2-3 carrots
3 large onions
7 red peppers
3 tomatoes
Fresh parsley
3-4 tablespoon vegetable oil
Salt and pepper to taste
2 bay leaf and dry thyme

I’ve started with the onions, peeled and chopped.  The clean carrots I’ve cut it into rings.

In a large pot add the oil to heat up and add the onions and the carrots. But I didn’t let it fry, I’ve added water to cover it and let it simmer with the lid on.

In the meantime I’ve cut the eggplants and the zucchini into cubes.

The red peppers without the seeds I’ve cut into thin strips.

Add over the cooked onion the peppers, the zucchini and let it sweat a little and add the eggplants too.

A little bit of salt and pepper, the bay leaf and the thyme and also 50 ml of water. Let everything to cook.
The tomatoes I’ve grated and remove the skin and cook to reduce in a different pot.
When the vegetables have been cooked and the sauce is thick and reduced I’ve added the tomatoes and boil for 5 more minutes.

At the end just add the chopped parsley and the meal is ready to be served with pickles or raw beetroot salad.
If you want to preserve this meal for the winter in a large jar, you must add more oil, weight the vegetables and add 50 ml oil per kilo of vegetables, and boil the jars on bain-marie for 40 min.


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And like always don’t forget to BE HAPPY!!!!

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