As a child, I was fed with the famous veggie pot. I didn’t have a very good opinion of it. A mixture of boiled vegetables. When I asked what that “ratatouille” was and was told “a more French type of veggie pot”, I said I wasn’t interested. Reading the recipe, it also seemed complicated, so I said no, another recipe I don’t feel like trying. And yet… I tried. It’s been a few years since then and a few times a month I enjoy this light and yet hearty food, cheap and easy to make, and as similar to our veggie pot as a rose is to a dandelion.
Ingredients:
- A eggplant
- A zucchini
- A bell pepper
- A yellow onion
- 3 boiled and peeled tomatoes or a can of tomatoes in broth
- 2-3 cloves of garlic
- A few sprigs of parsley
- Salt, pepper and whatever spices you want
Method of preparation
Peel the eggplant and cut it into cubes, then place it on a plate and sprinkle with salt. Cut the zucchini into cubes, the julienne onion, the pepper into pieces. In a pan with a little oil, saute, one at a time, the zucchini, then the eggplant. Take them out separately in a plate. Saute onion and pepper in the same pan. After they have softened, add the crushed garlic, then the tomato cubes. 5 minutes left. Now comes the assembly of the ingredients. In a saucepan, layer a third of the mixture of onions, peppers, tomatoes, then half of the eggplant, half of the zucchini, chopped parsley and repeat until the ingredients are finished, the last layer being onions, peppers, tomatoes. Cover the pan and leave it on a low heat for 10 minutes, then remove the lid, mix and add the spices to taste (we don’t add salt anymore, because we put it over the eggplant). Mix again, leave for another 5 minutes and that’s it. Enjoy with green salad, pickles or even plain.