Ratatouille

This recipe is better when done the day before and reheated.

1 medium eggplant, cubed
4 or 5 small zucchinis, sliced
1/4 cup of olive oil
2 medium onions, thinly sliced
1 lb of tomatoes, peeled, seeded and chopped
1 green pepper, cored, seeded and sliced
2 cloves of garlic, crushed
1 tsp basil
sprig of thyme
1/2 tsp of coriander
pinch of crushed aniseed
chopped parsley

  • Sprinkle the eggplant with salt and put let the water drain for 30 minutes.
  • Dry on paper towels.
  • To get the best flavor, you can cook each vegetable separately in a frying pan before proceeding with the recipe.
  • Heat half the oil in a large casserole, add the onion and cook over low heat until soft.
  • In a large pot put the eggplant, zucchinis, tomatoes and pepper.
  • Sprinkle the garlic, herbs, salt and pepper on it.
  • Mix gently.
  • Spoon the remaining oil on top.
  • Cover and simmer for 30 to 40 minutes until vegetables are tender.
  • Sprinkle with parsley and serve hot.