My grandmother's ratatouille

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My grandmother's ratatouille

My grandmother's ratatouille




Ingredients
Number of people
-
6
+

50 g very small cut bacon (0.5 mm bone cubes)

2 eggplants

2 peppers (1 red, 1 green)

6 light green courgettes (Nice courgettes type)

8 medium tasty tomatoes (olivettes type, beef heart)

1 bunch of basil

1 bunch of flat-leaf parsley

2 cloves of garlic

Olive oil



Preparation 
TOTAL TIME: 3 H
Preparation: 1 hour
Cooking time: 2 h
Step 1
Peel and seed the aubergines and cut them into thin slices. Salt them and place them in a colander to make them return their water for about 1 hour.
Step 2
Put the peppers in the very hot oven for 3/4 of an hour, turning them regularly. Then let them cool down and wrap them in newspaper.
Step 3
Scald the tomatoes, peel them and remove the seeds.
Step 4
Sauté the bacon without fat over high heat until the fat has completely melted. Book.
Step 5
In a cast iron pot, heat the olive oil over medium heat. Squeeze the eggplant slices between your hands to wring them out. Brown them 2 to 2 in hot oil (they must become translucent) and then blot them in absorbent paper.
Step 6
Discard the hot oil.
Step 7
Peel and seed the peppers and slice them into thin strips.
Step 8
Put a little olive oil in the pot over very low heat. Add the aubergines, peppers and bacon. Cook for 30 minutes.
Step 9
After 30 minutes, add the courgettes cut into slices.
Step 10
Cook for an additional 30 minutes, then add the tomatoes and cook for another hour at a very low heat.
Step 11
15 minutes before the end of cooking, add the garlic to the garlic press.
Step 12
If the vegetables have made too much water, remove the lid.
Step 13
The cooking time must last 2 hours in total. At the end, add the chopped parsley and basil to the hot vegetables, but off the heat.
Step 14
Mix and wait at least 10 minutes before serving.
Author's note
The vegetables must be like candied vegetables and if the dish must be moistened with the juice of the vegetables, they must certainly not swim in liquid. The success of the dish therefore depends on the quality of the ingredients: to be made in summer! Traditionally, onion is added to the ratatouille, but it made my grandmother scream! Even better cold.

I add my grain of salt

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