Ratatouille

I know what you're thinking, this isn't a movie about a rat wanting to be a chef (kidding). Ratatouille is originated from France and is a popular spring dish from Provença. Ratatouille is actually served as a side dish or probably as a meal on its own accompanied by pasta, rice or bread. This dish have similar ingredients to the dishes like Pisto from Spain, Caponata from Italy and Pinakbet from the Philippines. It is necessary to cook the vegetables separately so it will taste truly of itself. 

For this menu, we will be needing the following ingredients: 

Ingredients 

4 Courgettes (or zucchini)
2 Aubergines (or egg plant)
4 ripened Tomatoes 
3 small Green peppers
1 Medium Red pepper
1 Medium to large Onion or 4 to 5 small fresh onions
2 cloves Garlic
Flat Parsley, chopped
Basil, chopped
Salt 
Pepper from the mill
Olive oil for cooking

The Procedure

The order of cooking is important, so keep the vegetables separate when preparing them. Slice the onion and chop the garlic finely. 

Cut the peppers in two and remove the storks, seeds and white fleshy parts, then cut into 1/2 inch squares. Without peeling them, cube the Aubergines and courgettes to an equivalent size. Remove the stem and seeds from the tomatoes and cut the flesh into small pieces. 

Chop the parsley and basil, keeping a few small leaves as garnish. 

In a frying pan, sauté the onion, garlic and peppers in olive oil over a brisk heat, stirring frequently. Season with salt and pepper as you go along. 

When the peppers are 3/4 cooked (they should be nice and crunchy), remove from pan and keep warm. Sauté the aubergines until they are cooked through and nice and golden. 

Set aside with the peppers. Sauté the courgettes, adding the tomatoes and parsley as they start to golden, and cook for a further 2 to 3 minutes. 

Return the peppers and aubergines to the pan, mix all the vegetables thoroughly and add the basil. If required, deglaze the pan with a little water and then reduce. 

Transfer to a serving dish and garnish parsley and basil leaves.

Best served with Provence wine. Bon Appétit!