Ratatouille
This is a dish that reminds me of sunny weather and is perfect to serve on a Swedish Midsummer event. I learned to make ratatouille by a family I was living with in St Tropez, France many years ago. I have now developed my own method of making this traditional dish from Provence.
Ratatouille
2 medium yellow onions chopped in large pieces.
1 medium aubergine cut in large cubes
4 small summer squash cut in large cubes
8 garlic cloves, crushed, peeled and sliced
3 cans of Italian diced tomatoes
1/2 cup of virgin olive oil
1 tablespoon of herbes de provence
salt
Saute the yellow onions until soft, do not let them get any color, 5 - 7 minutes, transfer to a large pan. Saute the aubergine and garlic for some minutes in plenty of olive oil and transfer, do the same with the squash, add the canned tomatoes and herbes de provence and allow the vegetables to simmer for about 1.5 hours. Spice to flavor with salt and more herbes de provence if necessary, you can also add some brown sugar to balance the dish.
Ratatouille is very good with grilled meats.
2 medium yellow onions chopped in large pieces.
1 medium aubergine cut in large cubes
4 small summer squash cut in large cubes
8 garlic cloves, crushed, peeled and sliced
3 cans of Italian diced tomatoes
1/2 cup of virgin olive oil
1 tablespoon of herbes de provence
salt
Saute the yellow onions until soft, do not let them get any color, 5 - 7 minutes, transfer to a large pan. Saute the aubergine and garlic for some minutes in plenty of olive oil and transfer, do the same with the squash, add the canned tomatoes and herbes de provence and allow the vegetables to simmer for about 1.5 hours. Spice to flavor with salt and more herbes de provence if necessary, you can also add some brown sugar to balance the dish.
Ratatouille is very good with grilled meats.
