Ratatoille Camarguaise

Ingredients for 5 servings:

• 2 large red bell peppers
• 1 large eggplant(s)
• 2 zucchinis
• 1 large onion(s)
• 4 garlic cloves
• 4 tomatoes, fresh
• 1 can of tomatoes, in pieces
• 1 bunch of Provençal herbs
• 15 basil leaves
• 300 ml olive oil
• salt and pepper
• 4 tbsp water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

First, wash all the fresh vegetables, cut them into medium-sized cubes, and set each variety aside separately. Then, fry the eggplant pieces in a little olive oil over medium heat in a pan, then transfer them to a larger pot and simmer over low heat, adding more olive oil. Then, fry the zucchini in the same way and add it to the eggplant (add more olive oil and stir once). Then, fry the sliced ​​garlic and onion over medium heat with olive oil, then add this to the eggplant and zucchini (adding more olive oil). Finally, fry the bell peppers and deglaze them with the 4 tablespoons of water. It’s a good idea to drain off the resulting liquid and add half of it back to the ratatouille later. Add the bell pepper pieces to the rest of the pot along with more olive oil and stir well. After about 2 minutes, add the fresh tomatoes and canned tomatoes and let everything simmer for another 5 minutes. Finally, add all the herbs and season with salt and pepper. Ratatouille tastes best when let it simmer for 30 minutes to 1 1/2 hours. This recipe is a great accompaniment to Mediterranean meat dishes, especially duck.