or the other way of looking at
By Philippe Broad
PARIS, 5 OCTOBER 2009 - If you are tired of ratatouille with
over-cooked vegetables or swimming in a bath, here's an
excellent recipe which provides a more modern crispy
alternative of this tasty Provençal dish. Is this the recipe
from the movie? No. But since when does Disney decide what
4 Zucchini (in French: courgettes)
2 Eggplant (in French: aubergines)
4 ripened Tomatoes
3 small Green peppers
1 Medium Red pepper
1 Medium to large Onion or 4 to 5 small fresh onions
2 cloves Garlic
Flat Parsley, chopped
Pepper from the mill
Olive oil for cooking
NOTE: The order of cooking is important, so
keep the vegetables separate when preparing them.
- Slice the onion and chop the garlic finely.
- Cut the peppers in two and remove the storks, seeds and
white fleshy parts, then cut into 1/2 inch squares.
- Without peeling them, cube the Aubergines and courgettes
to an equivalent size.
- Remove the stem and seeds from the tomatoes and cut the
flesh into small pieces.
- Chop the parsley and basil, keeping a few small leaves as
- In a frying pan, sauté the onion, garlic and peppers in
olive oil over a brisk heat, stirring frequently. Season with
salt and pepper as you go along. When the peppers are 3/4
cooked (they should be nice and crunchy), remove from pan and
- Sauté the aubergines until they are cooked through and
nice and golden. Set aside with the peppers.
- Sauté the zucchini.
- Add the tomatoes and parsley as the zucchini start to
golden, and cook for a further 2 to 3 minutes.
- Return the peppers and aubergines to the pan, mix all the
vegetables thoroughly and add the basil.
- If required, deglaze the pan with a little water and then
Transfer to a serving dish and garnish parsley and basil
Serve with a chilled Blanc de Cassis ou Rosé de