Ratatouille
4
45 minutes
Ingredients
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1 large eggplant
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1 red bell pepper
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1 green bell pepper
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2 zucchini
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1 large tomato
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1 or 2 cloves of garlic
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Star extra-virgin olive oil
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Salt, to taste
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Herbs de Provence
Instructions
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1.
Leave the eggplant to soak in water with a pinch of salt for half an hour to minimize their slightly bitter taste.
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2.
Wash all the vegetables and dry them on kitchen paper. Cut them into 1 cm thick strips. The key to a perfect ratatouille is to cut all the vegetables to the same thickness.
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3.
Grease an oven dish with a good dash of Star extra virgin olive oil and arrange the vegetables in alternating layers or spirals. Sprinkle them with salt, Herbs de Provence and finely chopped garlic.
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4.
Drizzle them again with Star extra virgin olive oil, put the dish into a preheated oven at 180 ºC and bake for half an hour or until they are lightly poached. Serve warm.
