Frankly: it's often said to be the best ratatouille people have ever tasted. “ The recipe is stupid as cabbage,” explains Charles. “ You have to cook all the ingredients separately, before leaving everything to candy for an hour. This is the secret. The other thing that makes the difference: it's to choose super quality canned tomatoes, like those from Eataly or Mutti and an ultra-fresh bouquet garni… Finally: I don't use peppers, I find it quite indigestible. . ”
“ I love making double ration of it. It allows me to serve the ratatouille hot with a good grilled fish in the evening and the next day, cold this time, with a fresh goat cheese or eggs. Everyone loves it! ”
4/5 large onions
2 cans of quality canned tomatoes
2 beautiful zucchini
1 very large round Italian eggplant or 2 medium
1 bouquet garni
1 bottle of good olive oil
- Peel the eggplant. Cut into very small squares. Generously oil and salt a pan and cook over medium heat until the eggplants are very tender. “ It takes at least half an hour ”.
Charles's tips? “ To avoid burning them, and to keep the very soft side without falling into the fat bath side, I gradually add a little boiling water to replace the oil. ”
- Peel the onions finely and brown them over low heat in a large casserole dish or casserole like Staub or Le Creuset , with olive oil. Once they are about to brown, add the tomatoes and the bouquet garni. Salt and pepper. Leave to simmer.
- Cut the zucchini into slices. Oil a frying pan and brown them over low heat. When they are about to brown, set aside.
- Add the eggplant and zucchini to the casserole dish . Add a little oil, adjust the seasoning and simmer over low heat between 30 minutes and 1 hour.
Also discover Elodie's sexy and very easy mint-zucchini salad.