Have a go at therecipe by Paul Bocuse from the “La Ratatouille” cookery book.
FOR 4 PEOPLE
– 2 aubergines
– 4 medium onions
– 5 small carrots
– 800g tomatoes
– 1 sprig of thyme
– 1/4 bay leaf
– 2 garlic cloves
– 3 tablespoons olive oil
– 4 medium courgettes
– salt and pepper
Peel the aubergines, cut into cubes and place in a dish. Add plenty of salt and leave for 30 minutes.
In the meantime, peel and finely chop the onions and remove the garlic skin. Peel the carrots and cut them into fine sticks.
Blanch the tomatoes, peel and cut into quarters and cook them in a pan (no oil or fat required) with the thyme, bay leaves and garlic. Cook through and reduce for at least 20 minutes.
Heat the oil in a casserole dish and then fry the onions and carrots, stirring with a wooden spoon.
Trim the ends off the courgettes, cut into cubes and add to the onions and carrots (no need to peel baby courgettes). Stir well and cover.
After 10 minutes, squeeze the aubergines hard between your fingers to remove the water, then add to the onions and carrots.
Add the tomatoes, mix well, add salt and pepper and cover. Stir occasionally. Adjust the seasoning and simmer for another 20 minutes or so. Serve piping hot.
Did you know?
Ratatouille is the signature dish at Bistrot Chez Rémy at the Walt Disney Studios Park in Disneyland Paris but did you know that most of the ingredients in this typically French dish come from Rémy’s Vegetable Patch at Disney’s Hotel Cheyenne? Every week, our gardeners drop off their home-grown herbs and seasonal vegetables at the restaurant.
* recipe published in the La Ratatouille book, Disneyland Paris 2014