Ratatouille Niçoise.

Ingredients:

• 2 medium sized courgettes 
• 2 small aubergines 
• 2 shallots
• 3 garlic cloves
• 1 lb + 2 to 4 oz tomatoes
• 1/2 yellow pepper
• 1/2 red pepper
• 1 Tbsp tarragon, chopped
• 1 Tbsp parsley, chopped
• 1 bay leaf
• 1 tsp fine sugar
• Olive oil
• Salt and pepper

Method:

• Chop all vegetables in small cubes.
• Chop the garlic and shallots thinly.
• Heat 2 Tbsp olive oil in a thick-bottomed pot (Le Creuset style).
• Add the courgettes and aubergines and cook for 5 mns until softer. Set aside.
• Heat 2 more Tbsp olive oil and then add the garlic, peppers and shallots. Cook for 3 to 4 mns, until softer.
• Add the tomatoes and mix well. Cook for 5 mns before adding the courgettes and aubergines again.
• Season with salt and pepper.
• Add the chopped herbs, the bay leaf and the tsp of sugar, and cook uncovered on low heat for 1 hour.

Note: I usually sprinkle coarse salt on the aubergines placed in a sieve, and let them on the side like this for 30 mns minimum. It helps with their cooking. In French, this technique is called dégorger les légumes. (légume= vegetable). 

This is what MY finished Ratatouille looks like, perfect with chicken breast, meaty white fish, a baked potato or just simply thick slices of good bread. 

When you go to France, quite often you will see this dish served like this:

(Very ornate but a bit poncey and not as satisfying!)

©Steve Bawden