Salt the slices of eggplant and let stand for 20 to 30 minutes. Roast the peppers, peel, seed and slice them. Place the oil in a large pan and heat it. In the meantime, rinse the eggplant slices and cut in cubes. Fry them until golden. Drain and place in a pot where you are going to cook the ratatouille. Fry the zucchini, onions, tomatoes separately, adding them to the eggplant. Add the peppers, garlic, pepper and the bouquet garni. Cover and place over low heat to simmer for 1 1/2 hours to 2 hours, stirring from time to time. Add salt at the end of the cooking time. If the raratouille is too juicy, boil over a high heat uncovered until it reduces. Serve hot or cold.
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6 eggplant, sliced
4 zucchini, cubed
6 tomatoes, peeled, seeded and chopped
2 green or red sweet peppers
12 medium-sized onions, sliced
1 quart olive oil
salt, pepper
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40
mn
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120
mn
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Cold ratatouille with a little added lemon juice is exquisite.
