Ratatouille

Name: Ratatouille
Ingredients: Tomato; Zucchini; Eggplant; Onions; Red bell pepper; Rosemary; Thyme; Basil; Olive oil; Salt and freshly ground black pepper; Black olives; Tomato paste

Alexis Leroux @Alexis

The last vegetables from the garden have been harvested, so why not finish with a ratatouille—a blend of summer flavors that can be enjoyed hot or cold, sure to please everyone. This recipe was created in response to the third riddle of the game.

Alexis Leroux @Alexis

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Ingredients

Tomato
Zucchini
Eggplant
Onions
Red bell pepper
Rosemary
Thyme
Basil
Olive oil
Salt and freshly ground black pepper
Black olives
Tomato paste

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Steps

1

Wash all the vegetables. Prepare each one separately.
2
3

Cut the eggplant and zucchini into cubes. Sprinkle with salt and let them sit for 10 minutes to draw out moisture, then pat them dry thoroughly.
4

Thinly slice the onion, cut the bell pepper into pieces, mince the garlic after removing the germ, and cut the tomato into pieces.
5

Keep each vegetable in a separate bowl.
6

Heat the olive oil in a large sauté pan. Sauté the onion, then add the eggplant and bell pepper. Season with salt and pepper, cover, and cook for 5 minutes.
7

Add the remaining ingredients along with 1/2 cup water (about 120 ml) and 2 tablespoons tomato paste. Cover and simmer for at least 30 minutes. I like to let it simmer longer so the juices reduce and the vegetables become tender and almost caramelized. Add a little more water and tomato paste if needed.
8

Before serving, add sliced black olives.
9

Serve hot or cold, even as an appetizer on small toasts.