Chef´s fine mint ratatouille
For 6 persons
Preparation time : 30 min
- 500g fine courgettes
- 400g yellow peppers
- 500g aubergines
- 100g black olives
- 500g plum tomatoes
- 15g tomato puree
- 15cl veal stock
- 20cl olive oil
- fine salt, ground pepper
- 15g sugar
- 10g garlic
- 50g onion
- 1 bunch of mint
Wash and peel all the vegetables. Remove the stones from the olives and cut them in half. Snip the mint very finely, set to one side. Finely dice (0.5cm) the courgettes, aubergines, onions, tomatoes, garlic and peppers. In a HEXAGON sauté pan, brown separately and in small quantities the courgettes, aubergines, onions, garlic and peppers in very hot olive oil. When they are hardly browned (to keep them crunchy), season and put to one side in another dish. Put it all back into the HEXAGON sauté pan, add the halved olives, diced fresh tomatoes, tomato puree, veal stock and sugar and simmer it all for about 5 minutes. At the last moment add the mint and check the seasoning. Serve immediately.
