The traditional way of making ratatouille is with aubergine, zucchini, tomatoes, peppers, onions and garlic
Chop up lovingly ❤
Small pieces are preferable for a ratatouille. Our lex culinary tip for this recipe has to do with the aubergine. This is chopped up and treated to a heavy-duty savoury massage; i.e. place it in a collander with some rock salt and cover with something heavy for about 20 minutes. This will remove some of its bitterness. Wash off the excess salt before using it for cooking.
Start by cooking the onions and garlic in olive oil (about 1 tablespoon for each portion will suffice) and adding the green peppers. Cook these for a while until they start to soften.
Then add the aubergines and zucchini and cook for some minutes.
Add half a cube in water if desired. If you decide not to use a cube, add plain hot water since the vegetables will need to cook for a while and need moisture.
Finally add tomatoes and herbs and simmer for about 30 minutes for best results. The traditional method calls for thyme, parsley and basil. We went for something a bit different..